Author Notes
Spring in Alabama is so beautiful. As everything turns green and the tomatoes begin to grow in the garden, my creative side is revived and inspired. I wanted to do a fresh couscous salad that really highlighted spring peas. Enjoy the weather and dig in to this lovely spring salad. —Table9
Ingredients
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1 cup (6 oz)
Couscous
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1 3/4 cups
Vegetable of Chicken Stock
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1 cup
Fresh Green Peas, Shelled
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1 cup
Fresh Sugar Snap Peas, Trimmed
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3
Small Lemons, 1 Zest and 2 Juiced
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1
Fresh Garlic Clove, Minced
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1
Small Yellow Onion, Diced
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1 tablespoon
Unsalted Butter
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1/2 teaspoon
Ground Cumin
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1 teaspoon
Sea Salt
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1 tablespoon
Fresh Mint, Minced
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Splash of Olive Oil (garnish)
Directions
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In a large saucepan, bring water to a boil add green peas. Cook for 3-4 minutes. Drain and run cold water over beans to refresh. Set aside.
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In a medium pot, bring to a boil 1 3/4 cups of vegetable or chicken stock. Remove from heat.
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Rinse out the large saucepan used for the beans, and melt 1 butter on medium-high heat. Add onion and cook until transparent.Add minced garlic and cook for another 2 minutes. Add couscous and coat well. Pour warm chicken stock over couscous, cover and let sit for 5-10 minutes.
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luff couscous with a fork and to it the green peas, snap peas, lemon zest and juice, olive oil, mint, cumin and salt. Combine and serve with a light drizzle of olive oil.
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