ISRAELI COUSCOUS, PEAS, PRESERVED LEMONS, MINT & GOAT'S CHEESE
Provided by Itamar Srulovich
Categories Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Dinner Lunch Goat Cheese Mint Pea Healthy Couscous Parsley Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2 as a main or 4 as a side dish
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Remove from the heat, add the mint and parsley and stir well. Finally crumble the goats' cheese all over and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jrifnxm Iyrcib
[email protected]This recipe is a disaster. I would not recommend it to anyone.
Belinda Rutsito
[email protected]I'm not sure what went wrong, but my dish turned out nothing like the picture. I would not recommend this recipe.
Saibah Ahmed
[email protected]This recipe was a waste of time and ingredients. I would not recommend it.
Vijay Kumar Mahra Vijay Kumar Mahra 7777
[email protected]I found this recipe to be very bland and uninspired. I would not recommend it.
Saadi Alone
[email protected]The instructions were not clear, and I ended up with a mushy mess. I would not recommend this recipe.
Saeedkakar 7673
[email protected]This recipe was too time-consuming for a weeknight meal. I would recommend it for a weekend brunch instead.
xamu zee
[email protected]The preserved lemons were too overpowering for my taste. I would recommend using less of them.
Jermaine Wells
[email protected]This recipe is a bit bland. I would recommend adding some more spices or herbs.
J NOTRAP
[email protected]I've made this recipe several times now, and it's always a winner. It's a great way to get my kids to eat their vegetables.
Star Santistevan
[email protected]This is one of my favorite recipes. It's so versatile and can be made with whatever vegetables you have on hand.
Roshan Thapa
[email protected]I made this recipe for a potluck, and it was a big hit. Everyone loved it.
Hailey Carter
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Brandon Brown
[email protected]I'm not a huge fan of goat cheese, so I used feta instead. It was still very good.
Stacy Motapanyane
[email protected]This recipe is a great way to use up leftover vegetables. I added some chopped carrots and zucchini, and it was delicious.
James Barker
[email protected]I made this recipe exactly as written, and it turned out great. The only thing I would change is to add a little more salt and pepper.
Miracle Igho
[email protected]I was skeptical about the preserved lemons, but they really made the dish. I'll definitely be using them again in other recipes.
Skipper Khan
[email protected]This is now my go-to recipe for Israeli couscous. It's so easy to make and always turns out perfectly.
Saad Ansari
[email protected]This recipe was a hit at my dinner party! The flavors were incredibly well-balanced, and the preserved lemons added a unique and delicious touch.