Unlike Arabic, Israeli couscous, or ptitim, is larger represents pasta in the form of small balls. The idea was made in Israel in the 50s of the last century, when in the country lacked rice and couscous. New product by taste and versatility quickly won hearts not only Israelis, but also people around the world. Soups are made from ptim side dishes, salads, replacing them with ordinary couscous. Cook wholesome and hearty ptim salad with grilled vegetables, poured vinaigrette dressing. Nutritional value of one serving: (total 4) Calories 276, total fat 11 g., Saturated fat g., Proteins 6 g., carbohydrates 37 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 1 hour.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr Israeli couscous (ptim pasta)
- 0.5 tbsp. balsamic vinegar
- 1 tsp Dijon mustard
- 2 cloves of garlic, chopped
- 1 tbsp. olive oil
- 2 green zucchini, cut lengthwise into 4 parts
- 2 zucchini, cut lengthwise into 4 parts
- 6 stalks of asparagus, trimmed
- 12 cherry tomatoes
- 1 red bell pepper, cut into 4 parts and peeled seed
- 1 yellow bell pepper, cut into 4 parts and peeled seed
- 1/4 Art. thinly sliced basil leaves (a stack of leaves twist in the form of a cigar and cut across into thin strips)
- 1/4 Art. chopped parsley
- 2 tbsp. l olive oil
- 2 tbsp. heated broth
- Hot water
Recipes with similar ingredients: couscous, zucchini, zucchini yellow, asparagus, sweet pepper, cherry tomatoes, Dijon mustard, balsamic vinegar, basil, parsley
Recipe preparation:
- Combine vinegar, mustard and garlic in a small bowl with a whisk. While stirring, pour in olive oil slowly. Salt and pepper to taste. Half the resulting dressing pour the vegetables and leave at room temperature for 15 minutes.
- Preheat the grill. Remove the vegetables from the marinade and fry until readiness. Then chop zucchini with zucchini and pepper into pieces 1.5 cm., and tomatoes – in half.
- On a moderate heat, heat olive oil, pour couscous and lightly fry until golden brown. Then fill it hot broth and hot water, bring to a boil and cook until state al dente. Drain the water.
- Transfer couscous to a large serving dish, add vegetables, sprinkle with herbs and pour the remaining dressing. Shuffle and serve at room temperature.
