Citrusy Israeli Couscous Salad

July 12, 2011

Ptitim or Israeli couscous is a staple in many Jewish households.  The small pearl shaped pasta was developed during a rice shortage in the 1950's in Israel.  It is commonly prepared with sauteed onions and garlic before it is boiled.  It can be served cold or hot and makes for a nice change from rice or other pastas.  To make this a complete meal, feel free to add diced chicken or tofu.  This salad can be made year-round but is especially wonderful on a warm day.

Pecan and Garbanzo Couscous Salad


1 cup whole wheat Israeli couscous

1 – 15 ounces can Garbanzo beans, drained

½ teaspoon ground cumin

⅛ teaspoon smoked paprika

1 orange, juice and zest

½ cup diced red bell pepper

¼ cup roughly chopped parsley

2 green onions, chopped

¼ cup chopped pecans, toasted

2 tablespoons dried currants

1 tablespoon olive oil

1 teaspoon rice vinegar

Salt and pepper, to taste

For full recipe instruction, click below

Citrusy Pecan Garbanzo Couscous: A Salad For Cold Weather

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