Israeli Couscous with Peas and Mint

1. 1

   Bring a medium saucepan of salted water to a boil.

2. 2

   Add the Israeli couscous and cook until al dente, about 4 minutes.

3. 3

   Drain the Israeli couscous, reserving 1 1/2 cups of the cooking liquid; wipe out the saucepan.

4. 4

   Melt 2 tablespoons of the butter in the saucepan.

5. 5

   Add the chopped garlic and cook over moderate heat until softened.

6. 6

   Add the baby peas and toss to coat.

7. 7

   Add the couscous, the remaining 2 tablespoons of butter and 1 cup of the couscous cooking liquid and simmer, stirring occasionally, until the couscous and peas are tender and coated in a creamy sauce, 3 to 4 minutes.

8. 8

   Season the couscous and peas with salt and pepper and stir in the mint.

9. 9

   Stir in some of the remaining cooking liquid if the couscous seems dry.

10. 10

    Transfer the couscous to a bowl and serve.

* Per serving · 4 servings · Values may vary.