Spring Pea Couscous Salad

1. 1

   In a large saucepan, bring water to a boil add green peas. Cook for 3-4 minutes. Drain and run cold water over beans to refresh. Set aside.

2. 2

   In a medium pot, bring to a boil 1 3/4 cups of vegetable or chicken stock. Remove from heat.

3. 3

   Rinse out the large saucepan used for the beans, and melt 1 butter on medium-high heat. Add onion and cook until transparent.Add minced garlic and cook for another 2 minutes. Add couscous and coat well. Pour warm chicken stock over couscous, cover and let sit for 5-10 minutes.

4. 4

   luff couscous with a fork and to it the green peas, snap peas, lemon zest and juice, olive oil, mint, cumin and salt. Combine and serve with a light drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.