Warm ptitim salad with flower sprouts, asparagus & pine nuts

Ptitim are something of a staple in our kitchen. These little balls of toasted pasta go by many different names – ptitim, Israeli couscous, giant couscous – and are very similar to mograbieh, fregola, and probably more. They’re easy to cook, tasty and very versatile. We eat them with a sauce like pasta, with stews and tagines like couscous, and in salads, like this one.

According to Wikipedia, ptitim were developed at the behest of Israel’s first Prime Minister, David Ben Gurion, in the 1950s, as an affordable alternative to rice. Originally they were rice shaped, like orzo, but now they come in a range of shapes (in Israel at least). As well as little balls, common shapes include circles or rings, stars, hearts and flowers. Cute!

Our local Sainsbury’s only has the spherical kind though. Check the kosher section if you want to find them 😀

You can cook them in boiling water and then drain them, just like pasta, but I prefer to follow the instructions on the packet, and fry them in a little olive oil before adding boiling water and cooking them for 8-10 minutes until it’s all absorbed. As well as adding a lovely toasty flavour, it also gives the ptitim some additional colour which makes them quite pretty. 

This warm salad gave me a chance to try out flower sprouts, which are apparently a cross between brussels sprouts and kale, and are sometimes known as kalettes. They were quite tasty, and certainly very pretty – little balls of frilly purple-green leaves. I found them in M&S food (these are not just flower sprouts…) but if you can’t get hold of them, brussels sprouts would probably taste as good, even if they aren’t quite so decorative.

Also in the salad are lots of other delicious things. Asparagus – yum. Sun dried tomatoes – yummy yum. Garlic – extra yum. Toasted pine nuts – Mmmmm yum. A squeeze of fresh lemon juice and some black pepper brought all the yumminess together.

Kipper is a big fan of ptitim and picked them all out and ate them before embarking on the vegetables. This is not an approach I recommend, unless you want to make an ENORMOUS mess and spread your salad all over the dining table. Sigh. 

We ate this as our main dish, and it was great (I could happily have eaten the same amount again!) but we agreed that it would also be a fabulous side dish. I can see it reappearing come barbecue season as a lovely accompaniment to whatever comes off the grill.

This made enough for 2 generous servings as a vegan main dish, probably 4-6 side-dish sized servings.

Warm ptitim salad with flower sprouts, asparagus and pine nuts

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Warm ptitim salad with flower sprouts, asparagus & pine nuts
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
399 calories
13 g
0 g
39 g
5 g
5 g
114 g
28 g
5 g
0 g
31 g
Nutrition Facts
Serving Size
114g
Servings
2
Amount Per Serving
Calories 399
Calories from Fat 338
% Daily Value *
Total Fat 39g
60%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 23g
Cholesterol 0mg
0%
Sodium 28mg
1%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
13%
Sugars 5g
Protein 5g
Vitamin A
10%
Vitamin C
16%
Calcium
4%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tsp olive oil
  2. 140g ptitim
  3. 160g flower sprouts (kalettes)
  4. 100g asparagus tips
  5. 4-5 cloves garlic
  6. 20g sun dried tomatoes
  7. 30g pine nuts
  8. 3-4 tbsp olive oil
  9. Juice of half a lemon
  10. Black pepper, to taste
Instructions
  1. Heat the tsp olive oil in a small saucepan. Fry the ptitim for a 2-3 minutes until starting to colour, then add 275ml hot water. Reduce the heat to a simmer. Cover and cook for around 8 minutes until all the water is absorbed.
  2. Meanwhile, cut the flower sprouts into halves vertically. Slice the asparagus into 2-3cm pieces. Peel and thinly slice the garlic. Cut the dried tomatoes into small pieces.
  3. Heat the 3-4 tbsp olive oil in a large skillet or wok. Stir-fry the flower sprouts and asparagus for 1-2 minutes, then add the sliced garlic and dried tomato pieces and cook for a further minute. Add the pine nuts and cook for one minute more. Remove from the heat.
  4. Once the ptitim are cooked, mix with the vegetables and lemon juice and season with black pepper to taste.
  5. Serve warm.
beta
calories
399
fat
39g
protein
5g
carbs
13g
more
Family-Friends-Food http://family-friends-food.com/

 

11 Comments:

  1. Pingback: Broccoli and Raisin Pasta Salad -

  2. I was wondering what ptitim were, I love Israeli couscous and this salad sounds great.

  3. Mmmmm! That sounds good! Loving your new look too. It’s so fresh and zingy. I know it’s going to make me smile every time I visit.

  4. Just noticed your a nestle free zone – excellent 🙂

  5. This is why I love food blogging, there is so much to find out about. I’ve never heard of ptitum, sounds fascinating. Flower sprouts are a new one on me too. We eat the flower sprouts of our kale and they are just as delicious as purple sprouting.

    • Thanks Choclette. I haven’t grown kale before but maybe this year… although anything brassica gets devoured by caterpillars in our garden 🙁 Sounds delicious though!

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