Couscous with Fresh Mint & Peas

IMG_2565

There is nothing quite like fresh mint. I have been working on some new recipes and I have a lot in my kitchen right now. So I tossed it in with couscous and peas for an easy side dish. It is so simple, it is isn’t even cooking.

3/4 cups water
1/2 cup Moroccan couscous
1 bunch fresh mint
1/2 cup frozen green peas, defrosted
The juice of 1/2 lemon
Salt and pepper, to taste

Defrost the green peas. Chiffonade the mint.

Pour the couscous into a heat proof bowl.

Place 3/4 cup of water into a pot. Bring it to a boil and then take it off the flame. Pour it over the couscous. Cover and let sit for a few minutes until the water is absorbed, about 2 minutes. Fluff with a fork. Add the peas and mint. Toss to combine. Season to taste with fresh lemon juice, salt and pepper. Enjoy!

180x180_g1

Moroccan Saffron Squash Couscous

IMG_2023

I love watching the Barefoot Contessa cook. She is elegant and simple at the same time and she is a good teacher. Many of her dishes are easy to veganize. I was inspired by this recipe for some of the squash from the CSA. The flavors in this dish are over the top delicious. I cannot get enough.

Pinch of saffron
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cinnamon
S and P
1 1/4 cups water
1 cup Moroccan couscous
1 tablespoon olive oil + a little bit more
1/2 green patty pan squash *
1/2 yellow zucchini *
Handful fresh parsley

Pinch the saffron in between your fingers or crush it in a mortar with a pestle. Add a few tablespoons of hot water and let the saffron steep, like tea.

Cut the patty pan squash in half and then wedges and then cut the zucchini  in half and then half again. Add to a pan with a tablespoon of olive oil and cook until soft and done.

Place 1 1/4 cups of water into a pot and add the saffron water too. Add the cumin, coriander, and cinnamon. Add a very small amount of olive oil to the water. Bring it to a boil and then take itoff the flame. Add the zucchini and then the couscous. Mix it together and then cover.  Let stand for 15 minutes.

Chop a handful of fresh parsley. Add to the couscous and mix well to fluff up the couscous. Enjoy!

* CSA 3012 Week #8