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Israeli Couscous, Peas, Preserved Lemons, Mint & Goat's Cheese

By Itamar Srulovich and Sarit Packer

4.8

(10)

Image may contain Plant Food Vegetable Meal and Dish
Photo by Patricia Niven

This is a great one for midweek as it takes no more than 20 minutes from slicing the leeks to serving the finished dish, but it is good enough for weekends as well-filling, fresh and very tasty.

Recipe information

  • Yield

    Serves 2 as a main or 4 as a side dish

Ingredients

2 tbsp olive oil
1 small leek, sliced and washed
4 cloves of garlic, peeled and sliced
2 heaped tsp salt
1 preserved lemon, diced
1 cup Israeli couscous (also called giant couscous or ptitim)
3 cups boiling water
1 cup shelled fresh peas
4 sprigs of mint, picked and chopped
4 sprigs of parsley, picked and chopped
4 oz goats' cheese of your choice

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Remove from the heat, add the mint and parsley and stir well. Finally crumble the goats' cheese all over and serve.

Recipes adapted from Honey & Co., by Itamar Srulovich and Sarit Packer, Recipe Courtesy Little, Brown and Company, copyright © Saritamar Media Limited 2014. Photography © Patricia Niven 2014.
TagsIsraeli CouscousCouscousPastaMiddle EasternIsraeliLeekRoot VegetableVegetableGarlicLemonCitrusFruitPeaBean and LegumeMintHerbs & SpicesParsleyGoat CheeseCheeseDairyMainSideStarterLunchDinnerVegetarianNut FreeQuickEasySauteSimmerCookbooks

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