Couscous With Peas And Onions Recipes

MOROCCAN PEANUT COUSCOUS WITH PEAS

Steps:

• HEAT oil in a 2 1/2 or 3 quart saucepan over medium heat. Add onion, bell pepper and garlic. Cook just until onion is translucent. Add broth and bring to a boil.
• WHISK in peanut butter and cumin. Blend well. Season with salt and pepper to taste. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly.
• REMOVE from heat. Cover and let sit about 5 minutes or until liquid is absorbed. Fluff with a fork; serve immediately.

MOROCCAN PEANUT COUSCOUS WITH PEAS

Steps:

• Heat canola oil in a 2 1/2 or 3 qt saucepan, over medium heat. Add the onions, bell pepper, and garlic. Cook until just translucent. Add the broth and bring to a boil. Whisk in the peanut butter and cumin. Blend well. Season with salt and pepper as needed. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly. Remove from heat. Cover and let sit about 5 minutes or until the liquid is absorbed. Fluff with a fork and serve.

LEMON COUSCOUS WITH PEAS AND CARROTS

Steps:

• Bring chicken broth and 1/4 cup water to boil in medium saucepan over medium-high heat.
• Add carrots and cook 2 minutes.
• Add peas; cook fresh peas 4 minutes or frozen peas 1 minute.
• Add couscous; cook 30 seconds, stirring often.
• Add lemon juice, lemon peel and butter; stir until melted and smooth.
• Remove from heat, cover and let stand 5 minutes.
• Fluff with fork.
• Season with salt and pepper.

COUSCOUS PRIMAVERA

Steps:

• Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
• Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
• Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

COUSCOUS WITH PEAS

Steps:

• Put the couscous in an oven dish and add the salted water gradually, stirring so that it gets absorbed evenly. After about 15 minutes, when the grain has become plump and almost tender, add the oil and rub the grain between your hands to air it and break up any lumps.
• Heat the couscous through in a pan, covered with a lid, so that it steams. As it is a small quantity, it is all right to do it in a saucepan, but you must be careful not to let it burn. Add a drop of water if it seems too dry.
• Cook the peas in salted water for minutes only, until they are just tender.
• Before serving, break up any lumps in the couscous and stir in the butter and the peas.

COUSCOUS WITH PEAS AND PARMESAN

Steps:

• Bring chicken broth to a boil.
• Add butter, parmesan and cous cous and return to a boil.
• Remove from heat. Add peas and cover for five minutes.
• Fluff with fork and add salt and pepper to taste.

COUSCOUS WITH PEAS AND MINT

Steps:

• Put the couscous and peas in a large bowl and add 1 1/2 cups boiling water. Stir to combine and then cover with plastic wrap. Set aside to steam for 5 minutes.
• Uncover the bowl, fluff with a fork and set aside to cool, about 10 minutes. Toss in the mint, olive oil, lemon zest and juice, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Sprinkle with red pepper flakes.

COUSCOUS WITH PEAS & CARROTS

Steps:

• Bring chicken broth to a boil over medium-high heat in a medium sauce pan.
• Add frozen peas & carrots and stir.
• Once broth returns to a boil, add the couscous and cover, remove from heat.
• After 5 minutes, add cranberries and re-cover.
• Wait 5 minutes and then stir well to combine and serve.