- 2 Tbsp olive oil
- 1 1/2 cups dry Israeli couscous
- 1 cup water
- 1 cup chicken or vegetable broth
- 1 bay leaf
- 1 cinnamon stick
- 1/4 cup Food Snob Preserved Lemon
- 1/2 cup toasted slivered almonds
- 1/2 cup finely chopped fresh mint leaves
- 1/2 cup Food Snob Feta (Bulgarian or Danish)
Heat 1 Tbsp of olive oil in a pot. Add couscous and sauté 2-3 minutes until lightly toasted. Add water, stock, bay leaf and cinnamon stick. Bring to a boil then turn heat to low and simmer with a lid for 10-12 minutes until water is absorbed and couscous is soft but still slightly chewy. Let cool.
Crumb Food Snob Feta to desirable size or used Food Snob Danish Feta (already cubed). Measure out ¼ cup of Food Snob Preserved Lemons, dice with a knife.
Add lemon, almonds, mint, feta and remaining tablespoon of olive oil to the couscous. Add salt to taste. Leave to rest for 30min to infuse flavours or overnight in the fridge.
Serve at room temperature. This colourful dish goes well with lamb chops or as part of a light meal with a fresh green salad.