Easy and Delicious Recipe for Beetroot and Silken Tofu Ptitim (Israeli Couscous)

So, how was 2018 for you?

For me, if you're asking, it was a crazy year.

A year in which I decided to set out on an independent path and try to fly as far as I possibly could, beyond the mountains of darkness.

It was a year where I discovered how many things I could learn on my own through YouTube videos, private courses, consultants, and many, many mistakes.

I am so excited to see what distant horizons 2019 will take me to; I have no idea how it will happen, but one thing I'm sure of—there will be plenty of good food and lots of sore muscles from intense sports activities.

So, after this moving introduction (admit it, it touched you), let's start making the Ptitim.

A bit about the recipe

This dish is perfect for kids who don't like eating vegetables because you can't actually taste the beetroot inside, and there are no chunks to be felt.

The dramatic color of the Ptitim captures the attention of every boy and girl, and even the adults among us asked for a serving.

I used regular Ptitim I found at the supermarket, but you can use any kind you like, such as spelt or gluten-free Ptitim.

You can also use the Ptitim sauce as a pasta sauce.

The texture of the Ptitim turns out sticky and thick like a risotto, rather than separate grains.

I do not recommend replacing the silken tofu with regular tofu.

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How to eat it?

A serving of Ptitim accompanied by a vegetable salad can be a wonderful lunch or dinner, rich in carbohydrates and protein, providing us with energy before a tough workout.

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Nutritional values by fitness coach and clinical dietitian Noam Bachar:

A 200g serving of Ptitim (out of 4 servings) contains:

170 kcal, 16g carbohydrates, 9g protein, 7.5g fat (of which 1g is saturated fat)

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Beetroot Ptitim

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 servings

Ingredients

• 350 g Silken Tofu
• 150 g fresh beetroot, peeled and diced
• 1 garlic clove
• 1 tbsp olive oil
• 2 cups Ptitim (Israeli couscous)
• 1 tsp coconut sugar optional
• 1 tsp nutritional yeast
• 1 cup water

Instructions

1. Blend all the sauce ingredients in a blender (everything except the Ptitim and olive oil) until you get a smooth, pink mixture. It's important to use a high-quality blender. If you don't have one, you can roast the beetroot in the oven at a high temperature for about half an hour until softened, then blend it with an immersion blender.
   
2. In a large pot, add the oil and the Ptitim. Stir briefly until the oil coats all the grains.
3. Add the sauce and mix well over low heat, stirring constantly for about 7-10 minutes until the Ptitim are soft.
4. Please note that Ptitim have a tendency to burn; therefore, it's important to stir so that the mixture doesn't stick to the bottom of the pot and scorch.
5. When the Ptitim are soft and tender, serve immediately.
6. The Ptitim are best enjoyed right after cooking.