By Lynda Balslev
This recipe originally appeared on The Nosher
Israeli couscous, known in Israel as ptitim, which means “flakes” in Hebrew, is a pearl-shaped, pasta-like product with a delicious toasted wheat flavor. It was invented in Israel’s early years as an inexpensive starch that was more affordable than pricey rice. Nowadays it’s a nostalgic comfort food in the Israeli kitchen, but has also grown in popularity abroad and among chefs in the past 30 years. It’s easily found in the U.S., where it’s marketed as Israeli or pearl couscous.
In this recipe, I’ve paired Israeli couscous with warm spices, fresh mint, currants and toasted pine nuts for a textural, flavorsome dish. It’s an easily adaptable side that’s suited to any occasion.
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