Italian couscous is Israeli couscous’ toasted cousin! The story goes something like this...Traders came out of Tunisia and went to France and Italy where they brought the pearl shaped pasta we know as couscous. They embraced the larger pearl, we know as Israeli couscous (Pti’tim), and then added the delicious twist of toasting it in a pan with Extra Virgin Olive Oil.
The result is a toasted wheat flavor and gorgeous brown color. You can easily replicate this without having to purchase the specialty product. Preheat oven to 350°F. Drizzle 3 tablespoons of evoo over 2 cups of Israeli couscous. Toast couscous in preheated oven, occasionally shaking the pan to turn the pasta, until golden brown, about 5 minutes.
- Cook Time
- Prep Time
Extra virgin olive oil, such as Colavita olive oil
1 large red onion, diced
3 cloves garlic, minced
2 cups butternut squash cubes, fresh or frozen, about 20 ounces
1 cup diced sweet potato
2 (15-ounce) cans whole tomatoes, broken up with your hands
4 cups vegetable broth or chicken broth
3 cups shredded kale
Several thyme sprigs
3 tablespoons chopped flat-leaf parsley
2 cups toasted Israeli couscous (omit for Passover)
Freshly cracked black pepper
1. Heat a Dutch oven or large pot, lightly coated with evoo, over medium heat. Sweat onion until translucent and soft.
2. Add garlic and continue cooking for another 3 minutes until softened.
3. Add squash, carrot, sweet potato, tomatoes, broth and salt and pepper. Simmer for 20 minutes until vegetables are tender.
4. Add kale, zucchini, thyme, parsley and couscous and simmer for 10 to 15 minutes until couscous is cooked and kale is softened. Adjust seasoning with salt and pepper.
5. Divide soup between bowls and drizzle with good quality evoo.