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Author Notes: Developed by Poppy's Catering's executive chef, Sharone Yaron. —Poppy's Catering
- 1 1/4 cups water
- 3 teaspoons salt, divided
- 1 cup couscous
- 3 tablespoons olive oil, divided
- 2 cups shelled English peas
- 3/4 cup sliced leeks, washed thoroughly
- 1/2 cup grated Haloumi cheese
- 1/4 cup pistachios, roughly chopped
- 2 tablespoons parsley leaves
- 2 tablespoons dill leaves
- 2 tablespoons basil leaves, torn
- 2 tablespoons mint leaves, torn
- Zest and juice of 1 lemon
- Salt, to taste
- Pepper, to taste
- 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.
- 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.
- 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.
- 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.
- 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.
- This recipe is a Community Pick!