Best Israeli Couscous With Roasted Butternut Squash And Preserved Lemon Recipe Epicuriouscom 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 Squash image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.