I've had them before in restaurants, but this is the first time I cook them. They really keep their shape through cooking, reheating and they don't clump like couscous. They cook a tad faster than other pasta because of their small shape, and the sauce really cling to them. It's awesome!
I made something pretty simple, with stuff that I already have in the fridge: primavera sauce purchased at Jean Talon market, broccoli and shrimp. Quite straight forward, really....
Sauté Shrimp Primavera Ptitim
- 1 1/4 cup water
- 1 cup Ptitim/Israeli couscous
- 6-8 shrimps, peeled, devained
- pinch of salt, pepper & chili flakes
- 1 1/2 - 2 cups of your favorite sauce, ready-to-eat
- About 1 Tbsp parmesan cheese
In the same pot, heat olive oil over medium high heat, sauté shrimps just until they turn opaque (which means they are cooked) sprinkle the salt, pepper and chili flakes, stir around to coat, set shrimps aside in a bowl.
Use the same pot & add the sauce over medium low heat until it starts bubbling. Add the cheese, it will thicken the sauce. Stir to mix well, then add the ptitim.