Couscous with Peas, Leeks, Haloumi, Pistachios & Fresh Herbs

By • June 16, 2016 3 Comments

44 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Developed by Poppy's Catering's executive chef, Sharone Yaron. Poppy's Catering

Advertisement

Serves 6

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

More Great Recipes:
Pasta|Vegetables|Entrees|Salads|Side Dishes

Topics: Weeknight Cooking, Make-Ahead Meals, Salads, Spring, Vegetarian Cooking