Recipe - Israeli couscous salad with grilled Rougette Bonfire cheese
Main dishes
Israeli couscous salad with grilled Rougette Bonfire cheese
6 portions
Difficulty
Easy
Preparation time
20 min
Cooking time
20 min
Ingredients
  • 1 cup Israeli couscous (pearled);
  • 2 tomatoes, diced;
  • ¾ cup corn or edamame;
  • ½ cup basil, chopped;
  • 3 tbsp. mint, chopped;
  • ¼ cup lemon juice;
  • 3 tbsp. olive oil;
  • Sea salt and fresh ground pepper;
  • ½ cup nuts or seeds of your choice, coarsely chopped;
  • 1 package (180 g) Rougette Bonfire grilling cheese.
Preparation

 

  1. In a saucepan filled with boiling salted water, cook the couscous for 15 minutes, or until it’s al dente. Drain and rinse under cold water. Let stand for 10 minutes. Transfer to a large bowl.
  2. In a frying pan, brown the Rougette Bonfire cheese for 2 minutes on each side, and then chop it into cubes.
  3. Add the remaining ingredients to the couscous, along with salt and pepper, and then mix well. Serve immediately.