In Israel, they call it “petitim.” In America, we call it “Israeli couscous.” Whatever you call this short pasta; it cooks up fast, and is a nice change from other starches, for instance potatoes, or rice. I like to use it as the basis of a one-pot meal for children, with the addition of hot dog chunks. Kids love digging through the bowl for the hot dog chunks, so use a generous amount. Kids can always use more protein!
Israeli Couscous and Hot Dogs
Yield: Serves 6
- 8 hot dogs
- 2 Tbsps. olive oil
- 1 large onion, diced
- 2 cups Israeli couscous
- 3 cups chicken stock
- 3 tablespoons tomato paste
- 1 teaspoon chili powder
- Salt and pepper to taste
- Cut hot dogs lengthwise, and then across into 1-inch chunks.
- Heat olive oil over medium-high heat in large skillet. Add diced onions and sauté until softened. Add hot dogs, turn to coat with the oil, and continue to sauté until hot dog pieces and onions are beginning to brown.
- While hot dogs and onions are browning, bring chicken stock to a boil in separate pot.
- Lower the heat under the hot dogs and onions, add the Israeli couscous, and sauté for 2 more minutes.
- Add hot stock, tomato paste, chili powder, salt and pepper to couscous and hotdogs. Raise heat, cover, and bring to a boil.
- Turn heat to very low, and cook for seven minutes, covered.
- Remove from heat, and let stand, covered, for 5 more minutes. Fluff with fork, and serve.