Israeli couscous, or ptitim, has little to do with Arabic couscous. It is more a pasta that great as one of the main ingredients of hearty salads with pasta. Prepare a salad with ratatouille by mixing it with tomatoes and grilled eggplant, zucchini and sweet pepper. Pour it all over with a French dressing that harmoniously combined with vegetables and tender mozzarella. friends: 
Time: 1 hour. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. Israeli whole-wheat couscous (ptitima)
- 0.5 tbsp. balsamic vinegar
- 3/4 Art. olive oil
- 1 eggplant, cut in half lengthwise
- 1 zucchini, cut lengthwise into pieces 0.5 cm thick.
- 1 red bell pepper, peeled from the stalk and seeds, cut into 4 parts
- 1 yellow bell pepper, peeled from the stalk and seeds, cut into 4 parts
- 1 zucchini sliced lengthwise into 0.5 cm thick pieces.
- 250 gr cut cherry tomatoes in half
- 1/4 Art. torn basil leaves
- 2 tbsp. l oregano leaf
- 450 gr thinly sliced mozzarella
- 1/4 Art. parsley leaves
Recipes with similar ingredients: couscous, eggplant, zucchini yellow, sweet pepper, zucchini, cherry tomatoes, mozzarella cheese, basil, oregano, parsley
Recipe preparation:
- In a medium-sized bowl, mix vinegar with a little salt and pepper. Slowly stir in the olive oil. In big shallow casserole fold eggplant, zucchini, peppers and zucchini, pour dressing and leave to marinate for 30 minutes at room temperature.
- Boil water in a large saucepan, add 2 tbsp. l salt and couscous. Cook until al dente, about 8 minutes. Then drain and rinse under a cool spray. Put couscous in a bowl.
- Lighten the grill to moderately high heat. Remove vegetables from marinade, salt, pepper and grill for 2 – 3 minutes from each side. Put them on a chopping board and large chop it up.
- Add grilled vegetables, tomatoes, basil and couscous oregano. Pour over the remaining French dressing, salt pepper and mix. Top with mozzarella and sprinkle parsley leaves.
