Lamb calls out for a starch of some kind—potatoes, rice, or couscous. Since I am doing Middle Eastern lamb shanks, I decided I would use ptitim. This Israeli couscous was invented in the 1950’s as a substitute for rice.
Karl’s Israeli Couscous With Almonds and Mint
Filed under Pasta, Side Dishes, Vegan, Vegetarian
Jan suggested Israeli couscous as the starch dish to go with my Easter lamb. Ptitim, or “Ben-Gurion rice,” has only a nodding acquaintance with the fine grained couscous of the rest of the Middle East. It was created in the early years of the nation of Israel as a rice substitute.
Karl’s Zatar Spinach Israeli Couscous
Filed under Pasta, Side Dishes, Vegan, Vegetarian
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Miriam