Couscous With Black Eyed Peas And Greens Recipes

BLACK-EYED PEAS WITH PORK AND GREENS

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.
• Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
• Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
• Pour cold water and black-eyed peas into pork mixture; increase heat to high.
• Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
• Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
• Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
• Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.

BLACK-EYED PEAS WITH COLLARD GREENS

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

BLACK BEAN AND COUSCOUS SALAD

Steps:

• Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
• Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

COUSCOUS WITH PEAS AND MINT

Steps:

• In a medium saucepan over high heat, bring 2 1/2 cups of water to a boil. Add the frozen peas, and boil for 1 minute. Stir in the couscous and butter; turn off the heat. Cover the pan and let rest for 5 minutes.
• Add the mint and lemon juice to the couscous and fluff with a fork. Taste and season with salt and pepper, if necessary.

WHOLE-WHEAT COUSCOUS WITH PARMESAN & PEAS

Steps:

• Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.
• Meanwhile, cook peas on the stovetop or in the microwave according to package directions.
• Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.

COUSCOUS WITH PEAS AND ONIONS

Steps:

• Combine the onions and oil in a skillet. Cover and sauté, stirring occasionally, for 10-15 minutes, until lightly browned.
• Add the peas, sage, water salt and couscous. Cover and cook over low heat for about 5 minutes, until the peas are tender and all of the water is absorbed.
• Stir the couscous with a fork to fluff it.

COUSCOUS WITH BLACK-EYED PEAS AND GREENS

Steps:

• 1. Heat the oil over medium heat in a heavy casserole or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, ground spices and 1/2 teaspoon salt. Stir together for about a minute, until the garlic is fragrant. Add the black-eyed peas and three quarts water, and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 30 minutes. Add the harissa (or cayenne) and the tomato paste, and cover and simmer another 15 to 30 minutes, until the beans are tender and fragrant. Strain off 1/2 cup of the liquid and set aside. 2. Stir in the greens a handful at a time, allowing each handful to cook down a bit before adding the next. Simmer 20 minutes, until the greens are very tender and fragrant. Stir in the parsley and/or cilantro, and simmer another five minutes. Remove from the heat. Taste and adjust seasonings, adding salt, garlic or harissa as desired. 3. Reconstitute and steam the couscous. 4. Transfer the couscous to a wide serving bowl or directly to wide soup plates. Spoon on the stew with a generous amount of broth and serve, passing additional harissa at the table. Yield: Serves six to eight Advance preparation: The beans can be cooked up to three days ahead, and the finished stew can be made a day or two ahead. You may want to add more liquid when you reheat.