Israeli Couscous, Peas, Preserved Lemons, Mint & Goat's Cheese
A vibrant Mediterranean dish combining pearl-like Israeli couscous with fresh peas, fragrant preserved lemons, and herbs, finished with creamy goat's cheese. This light yet satisfying meal brings together bright flavors and interesting textures.
Ingredients
- •2 tbsp olive oil
- •1 small leek
- •4 cloves garlic
- •2 tsp salt
- •1 whole preserved lemon
- •1 cup Israeli couscous
- •3 cups boiling water
- •1 cup shelled fresh peas
- •4 sprigs mint
- •4 sprigs parsley
- •4 oz goats cheese
Cooking Instructions
- 1.
Heat the oil in a large saute pan or non-stick wok. Fry the leeks and garlic on a medium heat for 2-3 minutes to soften, then add the salt and preserved lemon, and stir to combine. Tip in the Israeli couscous and continue frying for another 2 minutes or until the little couscous balls start to go golden.
5 min
- 2.
Add half the boiling water and the peas. Boil until most of the water has soaked in, then add the rest of the water and cook on a high heat until it has also been sucked up by the couscous.
10 min
- 3.
Remove from the heat, add the mint and parsley and stir well. Finally crumble the goats' cheese all over and serve.
2 min