Whole Wheat Couscous With Plums Goat Cheese And Fresh Mint Recipes

Steps:

• In a medium saucepan, bring water to a boil.
• Add couscous, stir, and turn off heat; cover saucepan and let rest for 10 minutes.
• Fluff couscous with a fork and transfer to a medium bowl.
• Allow to cool, then add plums, scallions, cheese, and mint.
• In a small bowl, whisk honey and vinegar until honey has dissolved; pour over couscous and gently toss.
• Season with salt and pepper to taste.

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.

Steps:

• Place the couscous in a medium bowl and pour 1 1/2 cups of boiling water over it. Stir, cover, and let it stand 10 minutes.
• Meanwhile, in a small skillet, toast the almonds over medium heat until lightly golden, about 3 minutes; remove from heat.
• Uncover the couscous and add the almonds, oil, tomato, parsley, capers, and garlic. Season the mixture with salt and fluff with a fork. Serve at room temperature.