Pea Herb Couscous Patties Food

HERBY COUSCOUS

Steps:

• In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
• Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.

PEA & HERB COUSCOUS PATTIES

Steps:

• Prepare couscous: Bring water to boil in saucepan, then stir in couscous and 1 1/2 tsp salt. Remove from heat and let sit for 5 minutes. Meanwhile, mix yogurt ingredients (marked * above), seasoning with salt and pepper. Set aside in a bowl/container. Using a potato masher, roughly mash the peas in a large bowl. Add 2 Tbl mint and dill, eggs and egg yolks, flour, couscous and 1/2 tsp pepper; mix well. Press couscous mixture into 1/3 cup measure, smooth the top, and invert onto baking sheet or wax paper. Heat 4 Tbl oil in a large non-stick skillet over medium-high heat until shimmering. Transfer patties to the skillet and using a spatula, gently flatten them to 3/4" thick. Cook until golden and crisp, about 3 minutes per side. Repeat with remaining oil and patties. Serve warm or at room temperature with beet-yogurt sauce. May be made 1 or 2 days ahead, placed in air-tight container in the refrigerator. About 2 hours before serving, remove from refrigerator but keep lid on to preserve moisture, and allow to get to room temperature.

HERBED PEAS

Steps:

• In a large skillet, heat butter over medium-high heat. Add peas and green onions; cook and stir until tender. Stir in the remaining ingredients.