Couscous With Peas And Mint

1. 1

   1. In a large skillet over medium-high heat, saute onions in 1 Tablespoon of butter or olive oil until soft and slightly browned. Remove from pan and place aside. In same skillet, saute the mushrooms in the remaining 1 Tablespoon of butter or oil until soft. Remove from pan and place aside. Deglaze the pan with chicken stock, making sure to scrape up all brown bits.

2. 2

   2. Turn heat to medium-low and return onions and mushrooms to pan, add in peas, and allow to cook for 3 to 5 minutes, or until peas are cooked through. Add mint and curry powder, stir to combine, and allow to cook for additional 1 to 2 minutes. Salt and pepper to taste.

3. 3

   3. If your skillet is large enough, add in the pre-cooked couscous and stir to combine. Or combine couscous and vegetable mixture in a large serving bowl. Garnish with mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.