Friday, May 27, 2011

Mint Pea Israeli Couscous

The original recipe for this mint pea couscous was made with sugar snap peas, but as I didn't have any of those I went with just regular frozen peas. I made this to go with Armenian beef kebabs and fatoosh salad.

1 1/3 cups Israeli couscous
1 cup frozen peas
1 3/4 cups water
2 tbsp olive oil
1 clove garlic
1/4 cup fresh basil
2 tbsp fresh mint
Juice of 1 lemon
salt and pepper

Bring water to a boil and add cousous and the frozen peas, reduce heat, cover and cook for 10 minutes.
In a blender, combine the mint, basil, garlic, lemon juice and olive oil, blend until combined.
Once the couscous has absorbed all the water, add the mint mixture, stir to combine and season with salt and pepper to taste. Refrigerate until ready to use.

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