Saffron Couscous With Peas And Mint Recipes

SAFFRON COUSCOUS

Steps:

• Combine warm water and saffron together in a bowl.
• Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
• Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.

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.

SAFFRON COUSCOUS WITH FRESH PEAS AND CHIVES

Steps:

• Bring chicken broth to simmer in medium saucepan.
• Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl.
• Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat.
• Add couscous; stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 5 minutes.
• Fluff couscous with fork. Gently mix in chives and peas.
• Season to taste with salt and pepper. Transfer couscous to large bowl.

SAFFRON & RAISIN COUSCOUS WITH FRESH MINT

Steps:

• In a saucepan, bring the water to a boil and add the saffron. Remove from the heat, cover, and let stand for 30 minutes.
• Return the pan to the heat, bring to a boil, and mix in the olive oil, salt, couscous, and raisins.Remove from the heat, cover, and let stand for 30 minutes.
• Using a fork and your fingertips, fluff the couscous to separate the grains. Taste and adjust the seasonings. Stir in the mint.
• Serve warm or at room temperature.

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.

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, olive oil, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Serve at room temperature.

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 GREEN PEAS, MINT AND CORIANDER

Steps:

• Cook couscous according to package directions, adding peas and coriander when you add couscous to hot water. When ready to fluff with a fork, add mint and toss to combine. Season, to taste, with salt and black pepper.

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 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.

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.

SAFFRON COUSCOUS WITH FRESH PEAS AND CHIVES

Steps:

• Bring chicken broth to simmer in medium saucepan. Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl. Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat. Add couscous; stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork. Gently mix in chives and peas. Season to taste with salt and pepper. Transfer couscous to large bowl.