Israeli Couscous, Peas, Preserved Lemon, Mint And Goat's Cheese Recipe - With Wine Match

A fresh, vibrant mix of sweet, salty and tart, with a crumble of creamy goats cheese - try a juicy, creamy French white with good freshness and length.
Ingredients
2 TBSP OLIVE OIL

1 SMALL LEEK, SLICED AND WASHED (ABOUT 120G)

4 GARLIC CLOVES, PEELED AND SLICED

2 TSP SALT

1 PRESERVED LEMON, DICED (ABOUT 2 TBSP)

250G ISRAELI (GIANT) COUSCOUS
700ML BOILING WATER

200G SHELLED FRESH PEAS

4 SPRIGS OF MINT, LEAVES PICKED AND CHOPPED

4 SPRIGS OF PARSLEY, LEAVES PICKED AND CHOPPED

100G GOAT’S CHEESE OF YOUR CHOICE

Recipe Method

1.Heat the oil in a large non stick pan. Fry the leek and garlic on a medium heat to soften, then add the salt and preserved lemon, stir to combine.


2.Add the couscous and continue frying for another 2 minutes or until the little couscous balls start to go golden.


3. 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 absorbed by the couscous.


4. Remove from the heat, add the mint and parsley and stir well. Finally crumble the goats’ cheese all over and serve.



Wine Match

A crisp, dry white should make a good pairing to our Israeli Couscous, Peas, Preserved Lemon, Mint and Goat's Cheese recipe. If you'd like to go more specific try a Sauvignon Blanc, possibly Sancerre.


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