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

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

• 2 tablespoons olive oil

• 1 small leek, sliced and washed

• 4 cloves of garlic, peeled and sliced

• 2 heaped tsp salt

• 1 preserved lemon, diced

• 240ml Israeli couscous (also called giant couscous or ptitim)

• 725ml boiling water

• 1 cup shelled fresh peas

• 4 sprigs of mint, picked and chopped

• 4 sprigs of parsley, picked and chopped

• 110g goats' cheese of your choice

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.