Yellow Pepper Couscous With Goat’s Cheese

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.

You can leave a response, or trackback from your own site.