Saffron Couscous With Peas And Mint Food

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.

PEA AND MINT COUSCOUS

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

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.

SAFFRON COUSCOUS WITH FRESH PEAS AND CHIVES

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

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 WITH PEAS, PROSCIUTTO AND MINT

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 GREEN PEAS, MINT AND CORIANDER

Steps:

• Cook couscous according to package directions, adding peas and coriander when you add couscous to hot water. When ready to fluff with a fork, add mint and toss to combine. Season, to taste, with salt and black pepper.

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.

ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED SHALL

Steps:

• Bring vinegar, sugar, and pinch salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Remove pan from heat, add shallots, and stir to combine. Cover and let cool completely, about 30 minutes. Drain and discard liquid.
• Whisk oil, lemon juice, mustard, pepper flakes, and 1/8 teaspoon salt together in large bowl. Add cooled couscous, arugula, mint, peas, 6 tablespoons pistachios, 1/2 cup feta, and shallots and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining 1/4 cup feta and remaining 2 tablespoons pistachios and serve.
• For Israeli Couscous: Heat 2 cups of couscous and 1 tablespoon olive oil in a medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add 2-1/2 cups of water and 1/2 teaspoon of salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Serve.

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 COUSCOUS WITH FRESH PEAS AND CHIVES

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.

SAFFRON & RAISIN COUSCOUS WITH FRESH MINT

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.