Israeli Couscous, Peas, Preserved Lemons, Mint & Goat's Cheese
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/itamar-srulovich
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.
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
Instructions
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment