Couscous with goat cheese is a delightful dish that uniquely combines flavors and textures. This recipe combines Israeli couscous, butter, chicken stock, olive oil, cherry tomatoes, corn, red onion, lemons, goat cheese, fresh thyme, and kosher salt to create a satisfying meal. I love how the creamy goat cheese perfectly complements the slightly nutty couscous and the sweetness of the roasted vegetables.
When I make this dish, I enjoy the versatility it offers. It’s an excellent side for grilled meats or can stand alone as a hearty vegetarian option. The bright, zesty flavors from the lemon and thyme elevate the entire dish, making it refreshing and perfect for any occasion.
What Is Israeli Couscous?
Israeli couscous, also known as pearl couscous, is a type of pasta made from wheat flour. It originated in Israel in the 1950s as a rice substitute during food shortages.
What sets Israeli couscous apart is its size and texture. The grains are larger and rounder than traditional couscous, providing a delightful chewiness.
It comes in a few different varieties, including:
- Regular Israeli Couscous: Slightly toasted for a nutty flavor.
- Whole Wheat Israeli Couscous: A healthier option, packed with fiber.
Cooking Israeli couscous is simple. I usually boil it in water or broth, much like pasta, then drain and fluff it up. The grains soak up flavors beautifully, making it versatile for salads, soups, or sides.
I love how it pairs with various ingredients, including vegetables, herbs, and, of course, cheese! The unique texture and ability to absorb flavors make it a favorite in my meals.
Ingredients:
- 1 1/2 cups of Israeli couscous
- 1 tsp of butter
- 2 cups chicken stock
- 2–3 tbsp of olive oil
- 1 1/2 lb. of cherry tomatoes
- 3–4 ears of shucked corn
- 2 lemons, cut in half
- 1 small red onion, cut into wedges (while keeping the core)
- 4 oz. of goat cheese
- 2 tbsp of chopped fresh thyme
- Salt to taste
How to make couscous with goat cheese?
- To prepare this dish, begin by toasting the couscous in a pot with some butter. Add chicken stock or water, cover the pot, and bring it to a boil. Reduce heat and simmer until the couscous is tender.
- While the couscous cooks, prepare the grill by cleaning and oiling it lightly. In a bowl, combine tomatoes, corn, onion, and lemon with olive oil, salt, and pepper. Grill the vegetables until charred and tender, then let them cool.
- Once everything is ready, chop the tomatoes and onion, and remove the kernels from the corn. Add these vegetables to the cooked couscous. Squeeze the grilled lemons over the mixture and add chopped thyme—season with more salt and pepper.
- Serve the dish warm or at room temperature, topped with crumbled goat cheese. Enjoy!
Serving Suggestions
Accompaniments
To complement this couscous dish, I often choose vibrant, fresh ingredients. Roasted bell peppers, zucchini, and cherry tomatoes add color and sweetness. Their earthy flavors contrast beautifully with the tang of the goat cheese.
Another favorite is a simple salad made with mixed greens, cucumber, and a light vinaigrette. The acidity balances the richness of the cheese.
I also enjoy incorporating nuts or seeds, like toasted pine nuts or pumpkin seeds, to add crunch. They not only enhance the texture but also bring a nutty flavor that ties everything together.
Plating Techniques
Presentation elevates the dining experience. I like to use a shallow bowl to serve couscous. This allows me to create height by mounding the couscous gently.
Next, I scatter the goat cheese atop the warm couscous, letting it soften slightly.
For added flair, I might drizzle a little olive oil or balsamic reduction around the dish. Fresh herbs like parsley or mint can brighten the appearance further. I often use a small sprinkle of paprika or za’atar for an extra pop of flavor and color.
Storage and Preservation
- Refrigeration: After making the dish, I let it cool to room temperature. Then, I store it in an airtight container. This helps prevent moisture from affecting the texture.
- Duration: I usually consume the couscous within 3-5 days. The quality diminishes after this time, so I try to finish it sooner.
- Freezing: If I need to store it longer, I freeze the dish. I portion it out in freezer-safe containers. This way, I can defrost just what I need later.
- Reheating: When I’m ready to eat leftovers, I gently reheat them in the microwave or on the stove. Adding a splash of water can help revive the moisture and flavor.
- Goat Cheese: If I have leftover goat cheese, I wrap it tightly in plastic wrap or foil, then place it in a container to avoid drying out. It usually lasts about a week in the fridge.
Common Mistakes to Avoid
- Using Too Much Liquid: Adding excessive water leads to soggy couscous. Stick to the recommended ratio of about 1 cup of liquid for every 1 cup of dry couscous. This ensures a fluffy texture.
- Not Fluffing the Couscous: After cooking, gently fluff the couscous with a fork. This step prevents clumping and enhances texture. I find it makes a big difference in serving.
- Skipping Seasoning: Couscous can be bland on its own. I always add salt and a splash of olive oil to the cooking water. It enhances the flavor throughout.
- Overloading with Goat Cheese: While goat cheese adds creaminess, too much can overwhelm the dish. I prefer to start with a modest amount and adjust according to taste.
- Neglecting Fresh Ingredients: Fresh herbs brighten the dish. I often include parsley or mint for added flavor. Don’t skip this step; it elevates your couscous experience.
Conclusion
Couscous with goat cheese brings together delightful flavors and textures. I love how the creamy goat cheese pairs perfectly with the fluffy couscous. This dish is simple yet elegant.
This dish works well as a side or a main course. It’s perfect for gatherings or a cozy night in.
I appreciate the balance it brings to my meals, combining nutrition with taste. Each bite is satisfying and nourishing.
Couscous with goat cheese shines in its versatility and vibrant flavors. I often find myself returning to it for a deliciously wholesome option.
Did you know that this couscous dish can be a great pairing for chicken kofta with yogurt sauce?
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