Skip the talk. Jump straight to the recipe!
Let me begin by saying that I am perfectly aware that this is probably no traditional way to make couscous and I’m happy with that. I’m interested in food tradition, but I find the end result far more appealing; if it tastes good then who cares how it was made?
I have been wanting to find a way to use goat’s cheese for awhile, but I wanted it to be in a simple and non-time-consuming recipe. This is because my husband has always, since the dawn of time, complained he doesn’t like goat cheese because it tastes “like goats.” As a result, I had only tried it once or twice myself and was growing more curious. Basically, I didn’t want to end up slaving away for hours in the kitchen only to come up with a meal on which he wasn’t too keen.
There was a yellow pepper in the fridge that was in need of using, so I knew whatever I made would need to somehow combine the cheese and the pepper. The goat cheese, in the end, was a perfect choice to top this couscous as it just lightly complemented the flavours in the salad itself. Even my husband wanted seconds!
This dish serves one as a main, or two if used as a side.
- In a container (pot, bowl, whatever) which has a lid, add the 100g of couscous. Mix the boiling water, pomegranate molasses, tomato paste, lemon, and sugar together before pouring over the dried couscous. Cover and leave for 5-10 minutes.
- Meanwhile, chop up your peppers, onion, and mint. Mix together.
- When your couscous is ready, it will probably be pretty hard and clumped solidly. Use your fingers or a fork to fluff the couscous before adding the pepper, onion, and mint. Mix evenly and serve with a few healthy dollops of goat cheese on top!
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