Giant Couscous and Feta Filled Romano Peppers
Giant couscous, or Ptitim as it’s known it its Israeli homeland, is a sturdier, less fluffy version of its North African counterpart. While the semolina granules of regular couscous are dried, Israeli couscous is toasted. This makes giant couscous a bit nuttier in flavour, meaning that sauces do not easily overpower it.
In this dish, the Ptitim certainly holds its ground against the contrast between the sweetness of the Romano peppers, the cherry tomatoes and the sourness of the feta and yoghurt. The cumin adds a warm, earthy kick that brings out the nuttiness of the couscous, while the coriander provides some freshness.