Israeli Couscous, Peas, Preserved Lemons, Mint & Goat's Cheese Recipe | Epicurious
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.
Keywords
- israeli couscous
- middle eastern
- israeli
- leek
- garlic
- lemon
- pea
- mint
- parsley
- goat cheese
- main
- side
- starter
- lunch
- dinner
- vegetarian
- nut free
- quick
- easy
- saute
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
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