This is a great one for midweek as it takes no more than 20 minutes from slicing the leeks to serving the finished dish, but it is good enough for weekends as well-filling, fresh and very tasty.

　　

Ingredients

Serves 2 as a main or 4 as a side dish

　　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

　　

Step 1

Heat the oil in a large saute pan or non-stick wok. Fry the leeks and garlic on a medium heat for 2–3 minutes to soften, then add the salt and preserved lemon, and stir to combine. Tip in the Israeli couscous and continue frying for another 2 minutes or until the little couscous balls start to go golden.

　　

Step 2

Add half the boiling water and the peas. Boil until most of the water has soaked in, then add the rest of the water and cook on a high heat until it has also been sucked up by the couscous.

　　

Step 3

Remove from the heat, add the mint and parsley and stir well. Finally crumble the goats' cheese all over and serve.

　　Recipes adapted from Honey & Co., by Itamar Srulovich and Sarit Packer, Recipe Courtesy Little, Brown and Company, copyright © Saritamar Media Limited 2014. Photography © Patricia Niven 2014.