28|63 salad daze

28|63 | White, Black & Green Israeli Couscous

Serves 4-6

Prep time: 30 minutes

Ptitim is a type of toasted pasta shaped like rice grains or little balls developed in Israel in the 1950s when rice was scarce. Outside Israel, it is typically marketed as Israeli couscous, Jerusalem couscous, or pearl couscous. Wikipedia

Slightly chewy and similar to barley, this pearly ball makes for a unique pasta salad. The following recipe is so subtle in its deliciousness you may not be able to stop eating it. The artist in me digs the combination of colours, and the ingredients are all some of my faves…the Ume plum vinegar (obsessed with this ingredient- truly), raw fennel, I could live on olives and so on. This is the kind of salad you are going to want to eat in a really big but totally chilled, curled up in a chair on the metaphorical front porch kinda way. Just sayin’.


  • 1 cup Israeli couscous (makes 2 cups cooked)
  • 1 tablespoon olive oil
  • 2 teaspoons Ume Plum vinegar
  • Juice of one lemon
  • 3 celery stalks- finely chopped
  • 1 fennel bulb- end and stems removed- compost- save the fronds
  • Fennel fronds- chop
  • 16 Kalamata olives- pitted and quartered
  • ¼ cup raw, unsalted pistachios- chopped
  • 1 scallion- green and white- sliced
  • 1 shallot- finely minced
  • ½ teaspoon sea salt
  • Hot pepper flakes- optional


  1. Cook couscous according to package directions- rinse under cool water and toss with olive oil, Ume plum vinegar and lemon juice- set aside
  2. Chop celery, fennel, olives, pistachios, scallion, and shallot and toss to combine
  3. Season with sea salt or more Ume Plum vinegar and hot pepper flakes if using- garnish with fennel fronds
  4. Salad will keep in fridge for a few days…you’re welcome 🙂