COUSCOUS WITH PEAS AND MINT
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
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 AND MINT
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 12m
Yield 4 servings
Number Of Ingredients 6
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.
SAFFRON COUSCOUS WITH FRESH PEAS AND CHIVES
Categories Vegetable Side Quick & Easy High Fiber Saffron Pea Spring Chive Couscous Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Bring chicken broth to simmer in medium saucepan. Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl. Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat. Add couscous; stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork. Gently mix in chives and peas. Season to taste with salt and pepper. Transfer couscous to large bowl.
COUSCOUS WITH PEAS, PROSCIUTTO AND MINT
Steam couscous and thawed peas for 5 minutes, then toss with savory prosciutto and refreshing mint for a super quick meal.
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 7
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 and zest, oil, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Serve at room temperature with lemon slices.
COUSCOUS WITH PEAS, PROSCIUTTO AND MINT
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 8
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 PINE NUTS AND MINT
Steps:
- Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.
COUSCOUS PRIMAVERA
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
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
PEA AND MINT COUSCOUS
Categories Herb Pasta Side Vegetarian Quick & Easy Spring Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 6
Steps:
- In a small saucepan bring water to a boil with salt. Add peas and return water to a boil. Stir in couscous and cover pan. Immediately remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and stir in mint, lemon juice, and salt and pepper to taste.
SAFFRON COUSCOUS WITH PEAS AND MINT
Steps:
- Combine broth, peas, butter, and saffron in heavy large saucepan. Bring to boil over high heat, occasionally stirring until butter melts. Mix in couscous. Remove from heat, cover, and let stand until broth is absorbed and couscous is tender, about 12 minutes. Fluff with fork; mix in green onions and mint. Season to taste with salt and pepper. Mound in bowl.
SAFFRON & RAISIN COUSCOUS WITH FRESH MINT
Make and share this Saffron & Raisin Couscous With Fresh Mint recipe from Food.com.
Provided by Az B8990
Categories African
Time 1h20m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, bring the water to a boil and add the saffron. Remove from the heat, cover, and let stand for 30 minutes.
- Return the pan to the heat, bring to a boil, and mix in the olive oil, salt, couscous, and raisins.Remove from the heat, cover, and let stand for 30 minutes.
- Using a fork and your fingertips, fluff the couscous to separate the grains. Taste and adjust the seasonings. Stir in the mint.
- Serve warm or at room temperature.
SAFFRON COUSCOUS WITH FRESH PEAS AND CHIVES
Make and share this Saffron Couscous With Fresh Peas and Chives recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring chicken broth to simmer in medium saucepan.
- Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl.
- Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat.
- Add couscous; stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 5 minutes.
- Fluff couscous with fork. Gently mix in chives and peas.
- Season to taste with salt and pepper. Transfer couscous to large bowl.
Nutrition Facts : Calories 315.6, Fat 7, SaturatedFat 3.9, Cholesterol 15.3, Sodium 80, Carbohydrate 51.1, Fiber 5.5, Sugar 3.3, Protein 12.1
SAFFRON COUSCOUS
A light side dish or a great lunch box salad. The addition of saffron makes it just interesting enough!
Provided by toastyfrenchy
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Combine warm water and saffron together in a bowl.
- Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
- Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 42.7 g, Fat 7.3 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 236.3 mg, Sugar 7.2 g
SAFFRON COUSCOUS WITH PEAS AND MINT
Steps:
- Combine broth, peas, butter, and saffron in heavy large saucepan. Bring to boil over high heat, occasionally stirring until butter melts. Mix in couscous. Remove from heat, cover, and let stand until broth is absorbed and couscous is tender, about 12 minutes. Fluff with fork; mix in green onions and mint. Season to taste with salt and pepper. Mound in bowl.
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