Couscous With Peas Carrots Recipes

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.

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

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.

TOFU WITH COUSCOUS, PEAS AND CARROTS

Steps:

• Drain tofu well and cut into small, ½ inch cubes.
• Stir fry to drive off much of liquid and until browned in ~ 2 T oil.
• Add Soy sauce toward end of frying.
• Bring chicken broth and spices 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 raisons, cranberries and couscous, stir and cover, remove from heat.
• Wait 10 minutes and then stir well to combine.
• Serve with tofu and chopped pecans, either on the side or mixed together.

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.

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.