“Israeli couscous” (in Hebrew פתיתים אפויים ‘baked flakes’), also called “ptitim”, is a pasta product similar to the Italian orzo. In North America, it is considered as a larger version of couscous and is used in slightly different ways. In Western cooking it is often used as a bed for salmon or chicken dishes, or put into salads. One of its purposes was to provide a rice substitute for Mizrahi Jews, for whom rice was the staple grain. Unlike North African couscous, it is not semolina at all, but rather baked wheat.
Saute one sm chopped onion in oil. Add 1 c. of Israeli Couscous, stir until browned. Add salt, pepper, chopped parsley and other spices according to taste. Add 2 c. of boiling water or stock. Cover and simmer for 8-10 minutes, stirring occasionally.