This a very minty and lemony pasta dish.
I’ve made it before, way back in the pandemic era.
I used orzo for this version.
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
- 250g Israeli couscous (also called giant couscous or ptitim)
- 700ml boiling water
- 200g shelled fresh peas
- 4 sprigs of mint, picked and chopped
- 4 sprigs of parsley, picked and chopped
- 100g goats’ cheese of your choice
PREPARATION
- 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.
Honey & Co., by Itamar Srulovich and Sarit Packer,
