Israeli Couscous (Ptitim) and Cheese Bake (No need to cook couscous ahead of time)
November 23, 2009
My kids love Israeli couscous, my husband is impartial about them, my dad claims that it is bird food and I myself love them!
I gave up on the standard recipe which appears of the back of the package (cook in boiling water with a bit of salt and oil) a long time ago. Other recipes which give these ptitim the respect they deserve, such as this recipe come with a hidden bonus- there is no need to precook the ptitim – they are just mixed with the rest of the ingredients and put in the oven. See ya later mac n’cheese.
Ingredients for a 8 in x 12 in. (20 cm. x 30 cm.) baking dish (serves 6-8):
- 1¼ cups (175 grams) Israeli couscous (ptitim), can be found in Middle Eastern markets and some health food stores
- 3 eggs
- 1 cup (250 ml.) whole milk
- 1 small carton (250 ml.) heavy cream 15%
- 7 oz. (200 grams) yellow cheese (gouda, cheddar, etc.), grated
- 4½ oz. (125 grams) feta cheese, coarsely crumbled
- 1 yellow onion, finely chopped
- ¼ cup chives, coarsely chopped (optional)
- Salt and pepper
- Preheat oven to 400°F (200°C).
- In large bowl beat the eggs and add the milk, heavy cream, yellow cheese, feta, onion and chives and mix until well combined. Add the couscous, salt and pepper and mix. Pour mixture into greased baking dish and cover with aluminum foil.
- Bake for 30 minutes, remove the foil and bake for another 30 hour until the bake is golden and firm.
Upgrades: add the mixture: One tablespoon harissa/sun dried tomato spread/pesto. Add ½ cup black olives, seeds removed, halved (preferably Kalamata).