There are plenty of variations on traditional couscous. It's one of those ubiquitous side dishes that pair well with any main course. This version is a flavorful herbed couscous, specked with bright green peas and crunchy pine nuts. This flavor combination is classic in Middle Eastern and Mediterranean dishes — a tasty side dish that's less starchy than potatoes or pasta.
The key to the flavor in this green pea couscous is the blend of fresh herbs that add both great flavor and enticing aroma to the dish. The combination of fresh garlic, mint and parsley fills the kitchen while cooking, which is sure to get everyone hungry. This side dish would be perfect to serve with a Middle Eastern chicken or fish recipe and comes together in just 15 minutes.
Green pea couscous
4
5 minutes
10 minutes
15 minutes
1 cup uncooked couscous
1 1/2 cups water
2 tablespoons olive oil
2 teaspoons fresh minced garlic
1 medium shallot, minced
1/3 cup pine nuts
1 cup green peas (fresh or thawed and dried)
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh parsley, finely chopped
Kosher salt
Freshly ground black pepper
In a medium saucepan, bring the water and 1 tablespoon olive oil to a boil over high heat. Stir in the couscous and remove from the heat. Allow to sit covered for 5 minutes, or until all the liquid is absorbed. Fluff with a fork to break up. Set aside in a large serving bowl.
While the couscous is sitting, heat a dry skillet on medium heat. Add pine nuts to the skillet, and allow to toast lightly on both sides, about 2-3 minutes, until lightly browned. Remove pine nuts from heat and set aside.
In the same skillet, add 1 tablespoon olive oil and heat over medium high heat.
Add the shallots, garlic and peas to the skillet, and sauté together until the vegetables have softened and started to brown, about 3-5 minutes. Season with kosher salt and black pepper to taste.
Fold the pea/herb mixture into the couscous, garnish with extra pine nuts or chopped parsley, and serve warm immediately.