Israeli Couscous with Squash and Peppers

 I’m here to tell you today that “Israeli couscous”, is an invention of the American culinary mind, just like French and Italian dressing and chop suey for that matter. In Israel, the dish is known as “petitim”, which means little crumbles in Hebrew. It was created by the Osem food company in the early 1950’s at the request of Ben Gurion, the prime minister of Israel at the time. Israel was in its early beginnings as a new state and resources were very scarce. At that time the government imposed a period of rationing known as “tzena”. Osem was asked to develop a starch that was more affordable than rice which was very expensive at the time. The company’s response to this request was “petitim” or small rice shaped pieces of pasta that were toasted. Later, Osem expanded it’s product line to include the little round balls of pasta that we all know and love. In the 90’s several iconic New York restaurants began serving “petitim”  in many previously unimagined ways and it came to be known on elegant restaurant menus as “Israeli couscous”. In Israel, it’s still known as “petitim”, a toasty and delicious comfort food. Thanks to author Leah Koenig for the fascinating history of Israeli couscous found on the website Taste.

Israeli Couscous with Squash and Peppers

This wonderful side dish is a very slightly adapted version of the recipe from the Best of HeartSmart Cooking by Bonnie Stern . This side dish delivers a comforting Mediterranean flavor with each mouthful of cumin infused pasta and butternut squash. Oh, and have I mentioned that it’s just beautiful to look at, toasty brown couscous with jewel toned orange butternut squash and ruby red glints of red pepper. 

This recipe calls for 2 cups of diced butternut squash. I used fresh butternut squash (I know, I could have just as easily used that nice frozen butter nut squash that’s already diced, but why do things the easy way). I cut it up into 1/2 inch cubes coated it with a tablespoon of olive oil and roasted it at 425 F. for 20 minutes. It was slightly charred here and there but mostly not. I thought that the texture and the small amount of flavor imparted by roasting the butternut squash was worth the extra effort but the choice to go that route is yours. You’re going to cook this squash again with the couscous so it’s OK if it’s a little underdone. 

I used an “Alligator” to help me chop up 2 bell peppers into a uniform 1/4″ dice. Please feel free to do this freestyle, and the size of the dice, well anywhere from 1/4 inch to 1/2 inch would be just fine.

The chopped roasted butternut squash and diced peppers can be prepared ahead of time and refrigerated until you’re ready to continue with the recipe.

Heat up the oil in a large saute pan (we also call them frying pans and one with slightly higher sides would be especially good here) and cook the chopped onions and garlic until lightly golden. Don’t burn the garlic so err on the side of caution!

Add the couscous, cumin and salt and lightly toast the couscous. I know, the package says that it’s already toasted but you’re going to toast it a little bit more, just until it’s lightly golden.

Push the couscous to the side of your pan and add the peppers and butternut squash. Press the peppers against the surface of the pan just for a minute to dry them up a bit. Watch the couscous and don’t let it get dark.

Add the water or chicken stock (I used consomme powder added to the water). Bring the mixture to a boil, lower the heat, cover the pan and simmer until the water has been absorbed.

Bring your masterpiece to the table and take a bow.

Print Recipe

Israeli Couscous with Squash and Peppers

Grains and Pasta

By The Best of HeartSmart Cooking by Bonnie Stern, modified slightly by me – Serves: 6

Prep Time: 30 minutes – Cooking Time: 15 minutes – Total Time: 45 minutes

Warm and toasty Israeli couscous with hints of cumin, lightly charred butternut squash and red peppers.

Ingredients

• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 1/2 cups Israeli couscous
• 2 red peppers, seeded and diced
• 2 cups diced butternut squash, roasted
• 3 cups water mixed with 2 teaspoons consomme powder (or use chicken stock)

Instructions

1

Preheat the oven to 425 F. Line a 11 X 17" baking sheet with parchment paper.

2

Dice a small butternut squash into 1/2 inch cubes. Coat with 1 tablespoon olive oil and roast in the preheated oven for 20 minutes.

3

Place 1 tablespoon of oil into a frying pan with higher sides (known as a saucepan) and saute the onion and garlic until lightly golden on medium heat. It won't take long so don't move away from your pan.

4

Add cumin, couscous and salt and cook until the couscous is starting to turn a shade or two darker.

5

Add red peppers and squash.

6

Add 3 cups of water that have been mixed with consomme powder or use chicken stock and bring to a boil.

7

Lower the heat to simmer, cover your pan and cook until the water (chicken stock) has been absorbed, about 15 minutes.

8

Taste for seasoning and add salt if necessary.

Notes

Please feel free to use the frozen butternut squash if you like. You do not roast it but simply add it to the pan when you add the red peppers. No slicing or dicing needed, it couldn't be easier. The texture of the frozen squash is less firm but it may be worth the trade off for convenience.