Whole Wheat Couscous With Plums Goat Cheese And Fresh Mint Food

MINTED COUSCOUS

Minted Couscous image

Provided by Sunny Anderson

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup couscous
1 clove garlic, minced
1 lemon, zested
1 scallion, finely chopped
Salt and freshly ground black pepper
1 cup chicken stock
1 tablespoon butter
8 to 10 fresh mint leaves, chopped
1 teaspoon extra-virgin olive oil

Steps:

In a bowl, stir together the couscous, garlic, lemon zest, scallions, a pinch of salt and a grind or 2 of pepper. In a pot on high heat, bring the chicken stock and butter to a boil. Immediately pour over the couscous mixture, then quickly cover tightly with a lid or plastic wrap. Let sit for 5 minutes. Add the mint, fluff with a fork and stir in the olive oil. Serve warm.

ISRAELI COUSCOUS, PEAS, PRESERVED LEMONS, MINT & GOAT'S CHEESE

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

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

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

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.

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