Israeli Couscous

Have you evert tried Israeli couscous? Despite the name in English, it is not a type of couscous. In Hebrew it's called ptitim (flakes) and basically, it's toasted pasta in tiny balls. The origin of ptitim is in Israel in the 1950s when rice was scarce due to austerity in Israel. There are many ways to cook Israeli couscous (pearl couscous), but in this recipe I am showing to you the classic way, ptitim with red sauce.

Ingredients:

• 1-2 tablespoons Oil
• 1 Onion, chopped
• 2 cup Israeli couscous (ptitim)
• 1 tablespoon Tomato paste
• Salt to taste
• Pepper to taste
• 1 teaspoon Paprika
• 2½ cups (600ml) Water, boiling

Directions:

1. In a pot, heat the oil, when hot, add chopped onion and cook until lightly golden, about 5 minutes.
2. Add the Israeli couscous, tomato paste, salt, pepper, paprika and cook, stirring occasionally, for 2-3 minutes.
3. Add water, stir and cover. Reduce the heat to low, cook for about 6-8 minutes (read package instructions). Turn the heat off, stir, then cover and allow to rest for 5 minutes.
4. Serve!