Israeli couscous, also known as ptitim, is larger and more doughy than regular couscous. We use it in this substantial salad with beets, almonds and goat cheese. Serve it as a lunch entrée or as a side dish with dinner.

Yield: Serves 6.



  • 5 small beets, trimmed, unpeeled
  • 1 cup Israeli couscous
  • 1/2 cup finely chopped red onion
  • 1/2 cup golden raisins
  • 1/4 cup red wine vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 clove garlic, finely chopped
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp sliced almonds, toasted and ground
  • Lettuce leaves*
  • 3/4 cup crumbled soft goat cheese
  • Toasted sliced almonds*


  1. Preheat oven to 400°F. Individually wrap beets tightly in foil and place in a baking dish.
  2. Bake until tender when pierced with a fork, about 1 1/4 hours. Unwrap beets; when cool enough to handle, peel beets. Cut beets into 3/8 inch cubes. Transfer to a bowl; set aside. There should be about 2 cups.
  3. Meanwhile, cook couscous in boiling salted water until couscous is tender, about 25 minutes. Drain and transfer couscous to a bowl. Add onion and raisins to couscous; set aside.
  4. To prepare dressing, whisk together vinegar, mustard, salt, pepper and garlic. Gradually whisk in oil until blended. Whisk in ground almonds.
  5. Add 1/2 cup dressing to beets and toss to combine. Add 1/4 cup dressing to couscous mixture and toss to combine.
  6. Place lettuce leaves on individual serving plates. Top each serving with 1/2 cup couscous mixture and 1/3 cup beet mixture. Sprinkle each serving with cheese and toasted sliced almonds. Drizzle with remaining dressing.
Nutritional analysis per serving:

362 calories, 21.9 g fat, 7.2 g protein, 35.4 g carbohydrate, 3.2 g fibre, 328 mg sodium

Tip: Israeli couscous, also known as Jerusalem couscous, is a type of pasta that comes in the shape of round pearls. We used Clic Jerusalem Couscous in this recipe. Look for it in ethnic grocery stores.