Salmon is one of my favorite types of fish, as long as the filet is juicy and pink in the center. It’s a special kind of fish that is lends itself to many combinations of flavors, such as this recipe where the filets are marinated in a light honey sauce. My brother prepared this dish during one of my visits a few years ago, and it was so exquisito that I immediately asked for the recipe. He loves Israeli couscous with pesto, but I also liked the roasted vegetables used as a garnish. We cooked them over a skillet, but they are also great when grilled or boiled; you can select your own favorite way when preparing this meal. Israeli couscous or Ptitim was created during the late 1940’s in Israel, when rice was scarce and many ethnic immigrants consumed this grain as the basis of their diet. In light of this demand, the government of David Ben-Gurion commissioned the creation of a wheat-derived substitute. The result was so successful, it became the favorite food of children.
Despite carrying this name, it’s not very similar to traditional couscous and is more like a pasta. This variety resembles small, pearl-like balls that are boiled like any other pasta, and served with fried onions and tomato sauce, among other versions. Outside Israel, it has a different history as a trendy ingredient used by popular chefs in their creations. What makes it so special, its shape or its sabor?
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