Citrusy Pecan Garbanzo Couscous: A Salad For Cold Weather
If you have about 45 minutes to spend in the kitchen, Citrusy Pecan Garbanzo Couscous: A Salad
Israeli Couscous Peas Preserved Lemons Mint Goats Cheese
Details
- Servings: 2
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- middle eastern
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
- 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
Instructions
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