Couscous with Fresh Mint & Peas


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!


Moroccan Saffron Squash Couscous


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 byย this recipeย 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 ย 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. ย 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