Author Notes
Developed by Poppy's Catering's executive chef, Sharone Yaron. —Poppy's Catering
Ingredients
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1 1/4 cups
water
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3 teaspoons
salt, divided
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1 cup
couscous
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3 tablespoons
olive oil, divided
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2 cups
shelled English peas
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3/4 cup
sliced leeks, washed thoroughly
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1/2 cup
grated Haloumi cheese
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1/4 cup
pistachios, roughly chopped
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2 tablespoons
parsley leaves
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2 tablespoons
dill leaves
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2 tablespoons
basil leaves, torn
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2 tablespoons
mint leaves, torn
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Zest and juice of 1 lemon
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Salt, to taste
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Pepper, to taste
Directions
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Bring the 1 1/4 cups water and 1 teaspoon of salt to a boil. While waiting for water to boil, pour couscous and 1 tablespoon of olive oil into medium sized bowl. With your hands, rub the couscous so the olive oil evenly coats the grains. Once water has come to a boil, pour over the couscous and let stand, covered with plastic wrap for 5 minutes. Fluff couscous with a fork.
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With your hands, rub the couscous so the olive oil evenly coats the grains. Once water has come to a boil, pour over the couscous and let stand, covered with plastic wrap for 5 minutes. Fluff couscous with a fork.
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Fill a medium saucepan with water and add 2 teaspoons of salt. Bring to a boil. Prepare a bowl of ice water to shock peas after cooking. Add peas to boiling water and boil for 1 minute. Remove peas from boiling water and immediately immerse into ice water. Strain. Add to couscous.
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In a medium skillet over medium heat, heat 1 tablespoon olive oil. Add leeks and a pinch of salt. Cook for 5 to 7 minutes, until translucent. Add to couscous.
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Add the haloumi cheese, pistachios, parsley, dill, basil, mint, lemon zest, and lemon juice to couscous mixture and toss. Season with salt and pepper to taste. Toss and serve.
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