Israeli couscous is a children’s food in Israel but for some reason made its way on fancy menus in the US. But either way its little tiny round pastas and is very versatile. This recipe uses a popular Israeli/Yemeni spice hawaij as its main spice. You can make your own (there are lots of recipes on the internet) or buy it at any kosher supermarket. Just don’t get it confused with hawaij for coffee which is totally different.


I started with a TB of chicken fat in a saucepan but this otherwise a vegan dish so feel free to use olive oil.


add one chopped onion and a few cloves of garlic and cook for a few minutes


Add one large grated tomato along with the spices. About 1 – 2 tsp of hawaij, 1/2 tsp curry powder, 1/2 tsp turmeric and salt and pepper.



Add a 1/4 chopped cilantro and 2 cups of the Pitim (Israeli Couscous)


Then add 2-2.5 cups of stock. Here I used mushroom. I usually start with less and then add more as needed as it cooks. I takes about 25 minutes.



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