Despite the name, giant couscous is in fact a type of pasta which is toasted and shaped into little balls that look like an enlarged version of couscous. According to Wikipedia, it was invented in Israel during the early 1950s when there was a rice shortage. You can read more about its invention by clicking here. Ptitim, as it is known in Israel, is now becoming increasingly well-known outside the country and is currently a popular ingredient on the menus of many trendy restaurants. It is also known as Israeli couscous or Jerusalem couscous. I used a wholegrain giant couscous to create this nutritious, summery salad. If you cannot find giant couscous, you could substitute regular couscous or orzo pasta in place of it.
GIANT COUSCOUS AND FETA SALAD
150g giant couscous
100g feta cheese, cut into small cubes
1 small red onion, finely chopped
100g frozen garden peas, boiled
Approx. 10 Kalamata olives, chopped
2 tbsp. lemon juice
1 tbsp. extra virgin olive oil
Black pepper, to taste
1. Cook the giant couscous according to the instructions on the packet. I lightly fried mine in a little olive oil for 5 minutes before adding water and stirring until the water was absorbed and the couscous was tender.
2. While the couscous is cooking, prepare the rest of the ingredients. Boil the peas, drain them and leave them to cool. Chop up the feta cheese and the red onion. Finely chop the Kalamata olives. I prefer to buy the ones which are whole as I think they taste better than the pitted ones. If you do this, take care to remove the stones before including them in the salad.
3. When the couscous is cooked, add it to a large bowl, along with the rest of the ingredients. Drizzle the lemon juice and olive oil over the salad, mix well and serve. Enjoy!