Best Israeli Couscous With Lemon Mint Peas Feta And Pickled Shall Recipes

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

Provided by Itamar Srulovich

Yield Serves 2 as a main or 4 as a side dish

Number Of Ingredients 11

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.

Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots Recipe - (4.1/5) image

Provided by DreiFromBK

Number Of Ingredients 14

1/3 cup red wine vinegar
2 tablespoons sugar
Salt and pepper
2 shallots, sliced thin
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon red pepper flakes
1 recipe Simple Israeli Couscous, cooled
4 ounces baby arugula, roughly chopped, about 4 cups
1 cup fresh mint leaves, torn
1/2 cup frozen peas, thawed
1/2 cup shelled pistachios, toasted and chopped
3 ounces feta cheese, crumbled, about 3/4 cup

Steps:

For efficiency, let the shallots pickle while you prepare the remaining ingredients. In a small saucepan, bring vinegar, sugar and a pinch of salt to a simmer over medium heat. Stir until the sugar dissolves. Add shallots, stir, cover and remove from heat. Allow to cool for about 30 minutes. Drain and roughly chop shallots. Set aside. Using a medium saucepan, heat couscous and oil over medium heat for about 6 minutes or until half the grains are golden brown. Add water and salt, stir. Increase the heat to high and bring to a boil. Stir. Reduce heat to low, cover and allow to simmer for about 10 minutes or until all the water is absorbed. Turn off heat and let stand, still covered for 3 minutes. Next, grab a baking sheet. Spread the couscous in a single layer and cool. Set aside. Whisk together the oil, lemon juice, mustard, red pepper flakes, and salt in a large bowl. Add couscous and toss in dressing. Then add arugula, mint, peas, 1/2 cup feta and shallots. Toss gently. Season with salt and pepper and transfer to a pretty bowl. Sprinkle the remaining 1/4 cup of feta. Add a squeeze of lemon juice over the salad if desired. Serve chilled or at room temperature. This salad is best the day it is made, but does make nice leftovers for lunch or dinner the next day. Enjoy!

Citrus-Infused Israeli Couscous with Mint image

Provided by Martha Stewart

Number Of Ingredients 8

1 tablespoon olive oil
1 shallot, finely chopped
1 cup Israeli couscous
1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
2 teaspoons chopped fresh mint
Salt and freshly ground black pepper

Steps:

In medium saucepan over medium-low heat, heat olive oil. Add shallot; cook until translucent but not browned, 3 to 5 minutes. Add couscous; stir to coat with oil. Add stock, cover, reduce heat to low, and cook, stirring occasionally, until couscous is soft and all liquid has been absorbed, about 15 minutes.
Remove couscous from heat; stir in lemon juice, lemon zest, and mint. Season to taste with salt and pepper, and serve.