Red ptitim (pearl couscous)?
I've never cooked ptitim specifically, but for Mediterranean[1] rice, bulgar, orzo or cous cous, the recipe varies only slightly - so I imaging ptitim to be very similar.

Use a ratio of 1:1.6 grain to water, by volume.

You can add optional onion/peppers etc to this. Soften first, remove &amp; re-add just before the water, or part-soften, leave in, then proceed as follows 

Sauté the grains in olive oil in a saucepan on medium heat until they start to change colour [not just clarify because of the oil, actually start to go golden].
Add approx 1tbsp per cup of grain of either tomato purée/paste, harissa paste[2] or any combination of both, then continue to sauté for another 2 minutes. Sautéing tomato paste makes it sweeter &amp; less bitter.
Add your water, straight off the boil from a kettle.
Salt to taste.
Give it a quick stir, drop the heat to minimum &amp; put the lid on.
Allow 13-15 minutes for the water to be absorbed. Don't take the lid off to check. At most, lift it a tiny bit &amp; see if you can hear the crackle as the last bit is used.
Switch off the heat.
Put a tea-towel or paper towel over the pan top &amp; put the lid back on over it, trapping the towel.
Allow it to rest for 15 minutes.
Fluff with a fork &amp; serve.

Brighten the flavour &amp; presentation with some fresh flat-leaf parsley.
Sprinkle Aleppo pepper flakes for an extra burst of colour, heat &amp; flavour.

[1]Generally, anywhere from Greece right round to Morocco uses a variation on this method.
[2] Both will add a similar colour, but tomato adds sweetness &amp; harissa adds spicy heat.