Pea Herb Couscous Patties Recipes

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COUSCOUS WITH PEAS AND MINT



Couscous with Peas and Mint image

Steam frozen peas with the couscous to make this quick side dish even quicker.

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 7

One 7.6-ounce box couscous
1/2 cup frozen peas, thawed
1/2 cup mint leaves, roughly chopped
2 tablespoons extra-virgin olive oil
Zest and juice from 1/2 lemon
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, for garnish

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 PRIMAVERA



Couscous Primavera image

This is a healthy, delicious, and easy side dish that takes about 10 minutes to make. I'm borrowing the name from Pasta Primavera which, like this recipe, takes advantage of fresh, seasonal, green produce.

Provided by Chef John

Categories     Side Dish     Vegetables     Green Peas

Time 35m

Yield 6

Number Of Ingredients 12

2 cups dry couscous
½ cup chopped green onions
1 fresh jalapeno pepper, finely diced
2 tablespoons olive oil
½ teaspoon ground cumin
1 pinch cayenne pepper
1 pinch ground black pepper
2 cups vegetable stock
1 bunch asparagus, trimmed and cut into 1/4-inch pieces
1 cup shelled fresh or thawed frozen peas
2 tablespoons chopped fresh mint
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 306 calories, Carbohydrate 53.7 g, Fat 5.3 g, Fiber 6.3 g, Protein 10.9 g, SaturatedFat 0.7 g, Sodium 163.7 mg, Sugar 2.7 g

COUSCOUS WITH PEAS, PROSCIUTTO AND MINT



Couscous with Peas, Prosciutto and Mint image

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 8

One 7.6-ounce box plain or whole-wheat couscous
1/2 cup frozen peas, thawed
2 ounces thinly sliced prosciutto (6 to 7 slices), cut into thin strips
1/2 cup fresh mint leaves, roughly chopped
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
3/4 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Bring 1 1/2 cups water to a boil in a small pot. Put the couscous and peas in a large bowl and pour the water over them. Stir once and then cover the top of the bowl with aluminum foil. 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 prosciutto, mint, lemon juice, olive oil, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Serve at room temperature.

COUSCOUS WITH PEAS AND PROSCIUTTO



Couscous with Peas and Prosciutto image

If you can boil water, you can make this supremely simple dish with couscous, prosciutto, peas and parsley.

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 7

One 7.6-ounce box couscous
1/2 cup frozen peas, thawed
2 ounces thinly sliced prosciutto (6 to 7 slices), cut into thin strips
1/3 cup roughly chopped fresh parsley
3 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest, plus lemon slices, for serving
Kosher salt and freshly ground black pepper

Steps:

  • Bring 1 1/2 cups water to a boil in a small pot. Add the couscous and peas, stir once, cover and set aside to steam for 5 minutes.
  • Transfer the couscous mixture to a serving bowl and fluff with a fork. Set aside to cool to room temperature, about 10 minutes. Add the prosciutto, parsley, olive oil, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper; toss well. Serve with lemon slices.

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  • Bring the water and 1 tbsp of the olive oil to a boil. Stir in the couscous, remove from the heat, cover and let sit for 5 minutes, until all of the liquid has been absorbed. Fluff with a fork.
  • Meanwhile, toast the pine nuts in a dry skillet over medium heat, until golden brown, about 2-3 minutes. Remove from the skillet and set aside. Add the remaining 1 tbsp of olive oil to the hot skillet. When the oil begins to shimmer, add the garlic, shallot and peas and cook, stirring occasionally, until the peas just begin to soften, about 1-2 minutes. Season to taste with salt and pepper. Add the pea mixture and the herbs to the couscous and stir to combine. Serve warm.


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