As the warm weather vastly approaches, I transition to lighter food and drink. Rather than spotting the couscous with crumbles of chevre, I incorporated them together by dressing it with a creamy sauce. This couscous is fluffy and herbaceous, making it perfect to pack up for a picnic or enjoy in the backyard with grilled pork chops.
1 cup dry couscous
3 garlic cloves, minced
2 tablespoons Lucky Layla butter
2 tablespoons Terra Verde Extra Virgin Olive Oil
8 oz Pure Luck Chevre
1 cup organic chicken broth
1 cup frozen petite peas
1 bunch fresh mint leaves, chopped
Salt and pepper
Bring 1 cup water to a boil and add butter. Turn heat off and add 1 cup of couscous to the water, stir and cover for 4 - 5 minutes. Fluff with fork before adding sauce. For sauce: sauté garlic in olive oil over medium heat, until fragrant, about 2 minutes. Add broth, chevre and peas and stir over a low simmer until creamy. Add desired amount of couscous to sauce and mix well. 1 cup of couscous yeilds about 2 cups cooked. I added a bit more at a time until I got a consistency like oatmeal. Salt and pepper to taste. Mix in zest and juice from 1 lemon and fresh chopped mint just before serving. Garnish with a lemon wedge.