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
Serves 2 as a main or 4 as a side dish
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.
How would you rate Israeli Couscous, Peas, Preserved Lemons, Mint & Goat's Cheese?
Leave a Review
Reviews (10)
Back to TopSuper fast and really good! I subbed farro for couscous; feta for goat cheese; added cauliflower and asparagus; and used some leftover "green seasoning" from last week's Trinidadian recipe. Will add cherry tomatoes to serve. Yum!
clossner
Portland, Or
3/30/2021
I omitted the leeks and used lemon zest and a little more salt instead of a preserved lemon (because I didn't have any). It was really good. The texture is a tad bit problematic because the couscous is never drained, so there is a risk it may turn into mush - but other than that it was extremely satisfying.
aysezeynepkamis8865
Istanbul, Turkey
6/20/2020
Delicious! Just be careful adding salt. The preserved lemons are quite salty so I used much less than the “2 heaping teaspoons”. Made this twice so far.
Lindatorok@nc.rr.com
NC
3/7/2020
Super tasty. Did use the two tsps of salt, but used kosher salt and felt it was not too salty. Tasted good without but followed the suggestion to add lemon zest and liked this. Will definitely make again.
amy_cgi
Ithaca, NY
2/5/2018
Nice lemony flavor. I didn't have preserved lemon so used lemon zest and juice of one lemon. Added goat cheese w/ fig. Lovely. Spared the mint. I think that would have been a conflicting taste.
cheerycook
DC
9/13/2017
Easy and very delicious. I used frozen peas and didn't have goat cheese, but it still had a nice creamy texture from the leeks. I will make again, I think some lemon zest stirred in at the end would be a nice touch.
djglotryk
6/13/2017
I haven't made this, but have it in my recipe box. I just don't understand the photo, is that really Israeli couscous? It looks like some other grain. I have only seen round Israeli couscous.
hashiparmentier
俄勒冈州波特兰
6/27/2016
Easy and a really wonderful dish, just as a meal in it self or as a side.
sugarchinni
Toronto, ON Canada
6/27/2016
Ridiculously good. Would say I would make it again but I have already made it twice. Used half the amount of goat cheese and half a preserved lemon the second time, as that's what I had, and still it was delicious. Great served with pan-seared lamb!
h3nn3n
3/8/2016
Good recipe but I have no idea what they were thinking with the amount of salt. I love salt and have to be very careful about over seasoning. This is too much. Season to taste and ignore that line in the recipe. Otherwise, simple, fast, and would have been delicious.
katel76
North Carolina
1/10/2016
