Herbed Couscous with Peas and Pine Nuts
Herbed Couscous with Peas and Pine Nuts might be just the side dish you are searching for. This recipe makes 4 servings with 337 calories, 9g of protein, and 15g of fat each. For $1.46 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 684 people were glad they tried this recipe. If you have fresh peas, kosher salt, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Fork Knife Swoon. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 15 minutes. Overall, this recipe earns a spectacular spoonacular score of 99%. Similar recipes include Herbed Couscous with Golden Raisins and Pine Nuts, Couscous with Pine Nuts, and Couscous and Pine Nuts.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup dry couscous (usually found near rice and grains, or the international aisle of the grocery store)
1 tbsp fresh mint, finely chopped
1 tbsp fresh parsley, finely chopped
1 cup fresh or frozen peas (defrosted)
2 tsp fresh garlic, minced
kosher salt and freshly-ground pepper, to taste
2 tbsp olive oil
1/3 cup pine nuts
1 shallot, minced
1-1/2 cups water
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Remove from the skillet and set aside.
3. 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.
4. Add the pea mixture and the herbs to the couscous and stir to combine.
5. Serve warm.
Nutrition Information:
covered percent of daily need
