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

1. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.