Couscous With Peas And Onions Recipes

SALMON WITH COUSCOUS AND PEAS

Steps:

• Season the salmon with salt and pepper. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon skin-side down and cook until almost cooked through and the skin is dark golden and crisp, about 8 minutes. Flip the salmon and remove the skillet from the heat; let sit until just cooked through, about 5 minutes.
• Meanwhile, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the peas, chicken broth, olives, raisins, pepitas, hot sauce, 1/2 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil, then stir in the couscous. Remove from the heat, cover and let sit 5 minutes.
• Fluff the couscous with a fork. Serve the salmon with the couscous and lime wedges.

COUSCOUS WITH PEAS AND ONIONS

Steps:

• Combine the onions and oil in a skillet. Cover and sauté, stirring occasionally, for 10-15 minutes, until lightly browned.
• Add the peas, sage, water salt and couscous. Cover and cook over low heat for about 5 minutes, until the peas are tender and all of the water is absorbed.
• Stir the couscous with a fork to fluff it.

MOROCCAN PEANUT COUSCOUS WITH PEAS

Steps:

• HEAT oil in a 2 1/2 or 3 quart saucepan over medium heat. Add onion, bell pepper and garlic. Cook just until onion is translucent. Add broth and bring to a boil.
• WHISK in peanut butter and cumin. Blend well. Season with salt and pepper to taste. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly.
• REMOVE from heat. Cover and let sit about 5 minutes or until liquid is absorbed. Fluff with a fork; serve immediately.

COUSCOUS PRIMAVERA

Steps:

• Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
• Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
• Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

TOMATO PEA COUSCOUS

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in cumin; cook and stir for 30 seconds. Stir in the broth, peas and tomato. Cook for 1-2 minutes or until peas are almost tender. Stir in couscous; cover. Remove from the heat; let stand for 5 minutes. Fluff with fork.

COUSCOUS WITH RED ONION AND CHIVES

Steps:

• In a saucepan cook onion in oil over moderately low heat, stirring, until softened. Add vinegar and cook 1 minute. Remove pan from heat and stir in couscous, boiling water, and salt and pepper to taste. Let couscous mixture stand, covered, 5 minutes. Fluff couscous with a fork and stir in chives.

LEMON COUSCOUS WITH PEAS AND CARROTS

Steps:

• Bring chicken broth and 1/4 cup water to boil in medium saucepan over medium-high heat.
• Add carrots and cook 2 minutes.
• Add peas; cook fresh peas 4 minutes or frozen peas 1 minute.
• Add couscous; cook 30 seconds, stirring often.
• Add lemon juice, lemon peel and butter; stir until melted and smooth.
• Remove from heat, cover and let stand 5 minutes.
• Fluff with fork.
• Season with salt and pepper.