Israeli Goat’s Cheese and Lemon Couscous
Israeli Goat’s Cheese and Lemon Couscous



  • 2 tbsp olive oil
  • 1 sliced leek
  • 4 sliced garlic cloves
  • 2 tsp salt
  • 1 diced preserved lemon
  • 250g giant couscous
  • 700ml boiling water
  • 200g fresh peas
  • 4 sprigs each of mint and parsley, chopped
  • 100g goat’s cheese
  • Heat the oil in a wok and fry the leek and garlic for 3 mins to soften, then stir in the preserved lemon and salt. Stir to combine, then tip in the couscous and fry for 2 mins more.
  • Add half the boiling water and the peas. Boil until the water has soaked in, then add the remaining water and cook until absorbed by the couscous. Take the pan off the heat and stir in the chopped herbs. Crumble over the goat’s cheese and serve.
15 mins
2 serving

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