The number of times, I have had my morning Tea overflowing (or almost..) in the stove is limitless ( which goes to say, we celebrate tea pongal
almost every day ;)). My better half is trying to devise a customized device to tie to my legs which would prevent my moving around until the one particular task which I undertake gets completed fully! Good Luck to that! Anyways, coming to the dish adorning today's post - Israeli Couscous Primavera . We all know Couscous, so whats with Israel - you ask? Well Israeli couscous unlike its semolina counterpart, is made of baked wheat. Wikipedia tells me that it is also called as 'ptitim'
I love its texture and the chewy heartiness that it has to offer. The term "Primavera"
denotes spring and any dish which has this attached to its name means that it has vegetables of spring. I wanted to make a delicious and nutritious dinner without us missing out on our regular rice and this did indeed do the trick. I also happened to have some fresh fava beans left over from my previous dish - so used it in this dish. Now to the recipe