warm pearl couscous with yoghurt & herbs

it’s the weekend… soon! only a matter of hours. so, are we happy, loves? i sure am. and the fact that i’m going hiking only adds to that. i’ll be in the mountains for three days straight. no shower involved. gross, i know. and i even heard there won’t even be reception. eep! just lots of beautiful mountain landscape, blue skies, icy cold, dark azure blue lakes and a couple of friends. well, sometimes, the reduction to the max is also a kind of luxury. 
on the food side, there is “ptitim” today. a quirky, fun little word. and no, i didn’t misspell this one. pititim is a pearlshaped, and lightly toasted pasta variety, also known as pearl couscous or israeli couscous. i like it turned into salad, still slightly warm, with a yoghurt dressing, and lots of herbs. 
warm pearl couscous with yoghurt & herbs
recipe in german on sistyle
2 cups israeli couscous
1 small nostrano cucumber, finely diced
1 bunch parsley, finely chopped
1 handful mint leaves, finely chopped
1/2 cup yoghurt
1 tbsp. cumin, ground
1/2 lemon, juice
1 tbsp. extra virgin olive oil
chili flakes 
fleur de sel
cook the israeli couscous according to directions, drain and coat with the olive oil to prevent from sticking together. finely dice the cucumber and chop the herbs. toast the cumin in a dry frying pan for 2 to 3 minutes until a nutty flavor develops. combine the yoghurt with the cumin and lemon juice. add everything to the still warm (but not hot) israeli couscous. season with salt and stir to combine. sprinkle with chili flakes and serve immediately. 
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