Healthy Israeli Couscous with Vegetables
Israeli Couscous or Ptitim, in Israel, is a staple for kids and adults, alike, all over the Jewish State. In Israel, it’s common for kids as a healthy alternative to normal, starchy kids foods. Recently, Israeli couscous has made a name for itself around the world as a healthy side dish to replace rice or potatoes. Use this recipe on a hot summer day for guests or family. To buy Israeli couscous straight from Israel, check out our exclusive content on Israeli couscous and other Osem foods, click here


· One small onion, roughly chopped 
· 3/4 cup Israeli couscous 
· 1 tablespoon olive oil 
· 1 English cucumber, chopped into bite size cubes 
· 2 tomatoes, chopped into bite size cubes 
· 1 bell pepper, chopped into bite size cubes
· 1/2 pound green beans, cleaned 
· 1/2 cup lowfat mozzarella, chopped into small cubes 
· 1/8 cup basil vinaigrette (any salad dressing would work) 


Preheat the oven to 350 F and toast the Israeli couscous for 10 to 15 minutes until a light golden brown. Place the couscous in a pot of boiling water and cook for 10 to 15 minutes. Use a small mesh colander to drain the water once cooked. 

In a sauté pan, heat the olive oil just slightly. Sauté the onion until translucent and slightly golden, add green beans and light sauté. In a large bowl, combine bell pepper, tomatoes, cucumber, cheese, green beans/onion mixture, couscous and dressing. Salt or season to taste. 

To browse WOJ exclusive content on other Israeli Kosher Foods, click here.