Spring Ptitim Salad

I haven’t tried this yet, but how amazing does it look and sound? Caitlin from the Healthy Tipping Point had it for dinner, and I will too in the very near future! Thank you Caitlin for this awesome recipe:)


Ptitim, or Israeli couscous, is a large wheat couscous-like product similar to the Italian orzo. Imagine regular couscous on steroids! This breakfast is fresh, summery, and light but filling.

Spring Ptitim Salad

Ingredients (serves 1):
1/3 cup dry ptitim
1 carrot, thinly sliced
1/4 cucumber, thinly sliced
1/2 head of broccoli, chopped
1 tablespoon sunflower seeds
1/4 cup pinto beans, drained and rinsed
1 tablespoon olive oil
1.5 tablespoons balsamic vinegar

Directions:
Prepare ptitim according to package directions. Drain and rinse with cold water, shaking excess water off in the colander.
Combine all ingredients in a bowl.
Let stand in the fridge for a few hours for best results (or, you know, eat right away – it’ll still be good!)

BONUS!

How about some Ptitim for breakfast?

Toasted Ptitim

Ingredients (for one serving):
1/2 cup Ptitim, raw
1/2 cup water
1/2 tablespoon maple syrup
Drizzle honey
Fruits: nectarine, blueberries, raspberries
Sunflower seeds for topping


Directions:
In a small saucepan, combine ptitim and water and cook on high until all the water is dissolved.
Remove from heat and mix in maple syrup.
On greased cookie sheet, spread out the ptitim and broil on high for 4 minutes, or until it starts to brown. Remove from heat and let cool for a few minutes.
Wash and slice fruit.
Combine cooled ptitim, fruit, sunflower seeds and a drizzle of honey,
Enjoy!

***
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