Couscous With Peas Prosciutto And Mint Recipes

COUSCOUS WITH PEAS AND MINT

Steps:

• Put the couscous and peas in a large bowl and add 1 1/2 cups boiling water. Stir to combine and then cover with plastic wrap. 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 mint, olive oil, lemon zest and juice, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Sprinkle with red pepper flakes.

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 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.

COUSCOUS WITH CHICKPEAS, SPINACH AND MINT

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in a generous pinch of salt, the garlic and the spices. Stir together for about half a minute, until the garlic is fragrant, and add the drained chickpeas, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 hour. Add the tomato paste, the harissa and salt to taste. Bring back to a simmer and simmer 45 minutes to an hour, until the chickpeas are tender. Remove 1 cup of the broth to flavor the couscous.
• Reconstituting and steaming the couscous: In a large microwave-safe bowl combine the couscous and salt to taste. Drizzle the remaining olive oil over the couscous and add the cup of broth you removed from the stew. Stir well, or moisten your fingers and rub the couscous with them to evenly distribute the oil and broth. Add enough water to cover by 1/2 inch and let sit for 20 minutes, or until all of the liquid is absorbed. Stir every 5 minutes with a wooden spoon or rub the couscous between your moistened thumbs and fingers, so that the couscous doesn't lump. The couscous will now be fairly soft; fluff it with a fork or with your hands. The traditional way to finish reconstituting the couscous is to place it above the simmering stew for 45 minutes. I find, however, that steaming it in a microwave results in perfectly fluffy couscous. Cover the bowl tightly with plastic and pierce the plastic with the tip of a paring knife. Heat at 100 percent power for 3 minutes. Remove from the microwave carefully and allow to sit for 1 minute. Carefully remove the plastic and fluff with forks or a spoon. Cover again with plastic and microwave for 2 to 3 more minutes. Be very careful when you remove the plastic as the couscous will be steamy. You can reconstitute the couscous a day ahead and reheat in the microwave shortly before serving.
• Shortly before serving, stir in the spinach and the mint. Simmer 5 minutes. Taste and adjust seasonings. The stew should be spicy and flavorful. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

COUSCOUS WITH PEAS AND PROSCIUTTO

Steps:

• Bring 1 1/2 cups water to a boil in a small pot. Add the couscous and peas, stir once, cover and set aside to steam for 5 minutes.
• Transfer the couscous mixture to a serving bowl and fluff with a fork. Set aside to cool to room temperature, about 10 minutes. Add the prosciutto, parsley, olive oil, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper; toss well. Serve with lemon slices.

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 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.

SALT COD WITH PEAS, MINT, AND PROSCIUTTO

Steps:

• In a medium bowl, combine 4 cups water and the salt. Stir to dissolve. Add the cod. Cover with plastic wrap, and refrigerate overnight.
• Remove cod from salted water, and transfer to a bowl of ice water. Let stand for 15 minutes. Remove and pat dry with paper towels.
• In a large nonstick skillet, heat 1 1/2 tablespoons of butter over medium-high heat. Add the cod, skin-side down, and cook for 7 minutes. Cover, and cook until the fish flakes easily with a fork, 3 to 4 minutes more, depending on the thickness of the fish.
• Meanwhile, bring a small saucepan of water to a boil. Add the peas and a large pinch of salt. Cook until tender but still firm, 3 to 4 minutes. Drain, and return to the saucepan. Add the shallot, prosciutto, mint, and the remaining 1/2 tablespoon butter. Toss to combine. Heat, stirring, until butter melts,1 to 2 minutes.
• Divide the peas between 2 plates. Top with cod. Sprinkle with the dried peas, and serve.

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.

ISRAELI COUSCOUS WITH MINT AND LEMON

Steps:

• Bring pot of salted water to a boil Add couscous, and cook until al dente, Drain, and drizzle with just enough oil to coat. Spread on a baking sheet and refrigerate for 10 minutes.
• Combine couscous and remaining ingredients. Let stand at room temperature for least 30 minutes before serving.