Ptitim (Israeli couscous)

Small balls of durum wheat flour and water dried in an oven, with a springy texture and a neutral slightly nutty taste, as a side, in salads and soups.

Ptitim (Israeli couscous, 'pearl' couscous) are small balls or rings of durum wheat flour and water dried in an oven, cream-beige, with a springy, slightly chewy texture after cooking, a neutral slightly nutty taste and a light toasting aroma. They are boiled or cooked risotto-style in stock and served as a side, in warm and cold salads, soups, with meat, fish and vegetables.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Ptitim (Israeli couscous), Raw: Calories 376.0 kcal, Proteins 12.8 grams, Fats 0.6 grams, Carbohydrates 77.4 grams per 100 g of product.

Calories376.0 kcal

Proteins12.8 grams

Fats0.6 grams

Carbohydrates77.4 grams

Ptitim (Israeli couscous), Boiled: Calories 112.0 kcal, Proteins 3.8 grams, Fats 0.2 grams, Carbohydrates 23.2 grams per 100 g of product.

Calories112.0 kcal

Proteins3.8 grams

Fats0.2 grams

Carbohydrates23.2 grams

Yield: 100 g raw → 334 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Rabbit in a multicookerFrench cuisine | Main courses

Rabbit in a multicooker is a refined dish of French cuisine that embodies the sophistication of taste and tenderness of texture. Rabbit meat, light and soft, is enriched with the aromas of mushrooms, paprika, and oregano, creating a deep and rich flavor palette. Bacon adds spiciness to the dish while chicken broth turns it into a true gastronomic delight. Thanks to the multicooker, the meat becomes juicy and evenly infused with spices while the sauce acquires a velvety consistency. This dish pairs perfectly with ptitim, pasta or mashed potatoes, creating a harmonious ensemble of textures and flavors. Rabbit is often associated with traditional French cuisine where simplicity in preparation is valued but high-quality ingredients are essential. This recipe is a true find for gourmets wishing to try classic French gastronomy at home.

Italian Soup with Fine PastaItalian cuisine | Soups

The 'Italian' soup with small pasta is the embodiment of cozy comfort and sophistication of Italian cuisine. It is based on a delicate chicken broth enriched with the aromas of onion, carrot, and tomatoes. The addition of ptitim and red lentils gives the soup a unique texture, while fresh herbs, bay leaves, and spices reveal depth of flavor. Grated parmesan sprinkled on top melts into a soft, rich consistency. This soup is an ideal choice for cozy family dinners, warming on cool days and delighting with its rich taste. Italians appreciate it for its simplicity in preparation and harmonious combination of ingredients that make the dish both hearty and light.

Ptitim with eggplants and bell peppersJewish cuisine | Main courses

Ptitim with eggplant and bell pepper is a vibrant dish of Jewish cuisine that combines simplicity in preparation with rich flavors. Ptitim, also known as 'Israeli couscous', emerged in the 1950s when Israel sought an alternative to rice. Its delicate texture pairs wonderfully with aromatic vegetables. Fried eggplants add a rich, slightly smoky flavor to the dish, while bell pepper contributes sweet freshness. Garlic and carrots enhance the depth of flavor, and red basil and spices add zest. Perfect as a side or standalone dish, especially with olive oil creating a velvety consistency. Easy to prepare, nutritious, and incredibly tasty – this recipe will be a highlight on any table.