Israeli couscous mixed with feta preserved lemon and fresh mint has bright bold and unique flavors
Main Ingredient: IsraeliCouscous
Category: Side Dish
|2 tablespoons||Olive oil|
|1 1/2 cups||Israeli couscous; Dry|
|1 cup||chicken or vegetable broth|
|1/4 cup||preserved lemon; minced|
|1/2 cup||slivered almonds; toasted|
|1/2 cup||fresh mint leaves; finely chopped|
|1/2 cup||feta; crumbled|
|1||Heat 1 tablespoon of olive oil in a pot. Add couscous and saute 2-3 minutes until lightly toasted. Add water, broth, bay leaf and cinnamon stick. Bring to a boil then turn heat to low and simmer with a lid for 10-12 minutes until water is absorbed and couscous is soft but still slightly chewy. Let cool.|
|2||Add lemon, almonds, mint, feta and remaining tablespoon of olive oil to the couscous. Add salt to taste. Serve at room temperature.|
|4||Martin and Carol Wells|
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