Gather your ingredients. My local co-op sells ptitim/Israeli couscous in the bulk section. Other markets might carry the brand name Osem.
Toast the pine nuts.
Add a tablespoon of extra virgin olive to a pot with medium-high heat.
Add 1 cup of ptitim.
Stir frequently, until the ptitim becomes brown and smells fragrant.
It will begin to turn darker when it becomes toasted.
Add 2 cups of water and a couple pitches of salt. Bring the water to a boil.
Cover, and reduce the heat to a summer. Let summer for 15 minutes.
Dice the onion.
Sauté with a little bit if olive oil, until soft.
Chop the chives and the parsley.
Chop the toasted red peppers into small pieces.
In a small bowel combine the chives, parsley, 1 tablespoon of olive oil, 1 tablespoon of white wine vinegar, 3 tablespoons of lemon juice, 1 teaspoon of cumin and 1 teaspoon of chili powder.
In a large bowl, combine the ptitim, roasted red peppers, sautéed onion, pine nuts and herb vinaigrette.
Stir well to combine.