You’ve probably seen this pasta listed as Israeli or Pearl Couscous. It was created in Israel, where it is called ptitum. A less common name is bubble pasta. Okay, maybe I’m the only one who calls it bubble pasta. When I was coming up with spherical dishes for a bubble-themed party I knew that pearl couscous was going to used somehow. It is little tiny beads of pasta. It’s easy to cook and has a great texture. Israeli couscous can be served warm or cold and mixed with just about anything. Because this dish was for a bubble themed party, I tried to keep the ingredients spherical. I added green peas, crumbled goat cheese, and diced red bell peppers. This dish has such a vibrant color that I think you could also call it Confetti Pasta Salad! The balsamic vinegar adds some sweetness as well as acidity to the dish that really plays well with the goat cheese. Couscous Bubble Salad comes together quickly and can be served warm right off the stove, or cold so you can make it up to 24 hours ahead of time, a perfect party food.
- 8 ounces (1 1/3 cups) pearl or israeli couscous
- vegetable or chicken stock
- 1 ounce (2 tablespoons) extra virgin olive oil
- 1/2 ounce (1 tablespoon) balsamic vinegar
- 5 grams (1/4 teaspoon) kosher salt
- 5 ounces (about 1 cup) green peas
- 1 red bell pepper, diced
- 1 ounce (about 1/3 cup) crumbled goat cheese
- Cook the couscous according to the package directions, using chicken or vegetable stock in place of water.
- In a small bowl, whisk together the olive oil, vinegar and salt. Pour the mixture over the cooked pasta, toss to coat, and allow to cool.
- Once the pasta is cool, add the remaining ingredients and stir to combine.