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Couscous Salad with Peas and Mint Serves 4-6
Serves 4-6
2 cups water
2 tsp. fine sea salt
1 1⁄2 cup shelled peas
2 cups couscous
2 Tbs. chopped fresh mint leaves
1 Tbs. fresh lemon juice
salt and pepper
In a small saucepan bring water to a boil with salt. Add the peas and stir in couscous and cover pan. Immediately remove pan from heat and let couscous stand, covered, for 5 minutes. Fluff couscous with a fork and stir in mint, lemon juice, and salt and pepper to taste. Serve at room temperature.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
2 cups water
2 tsp. fine sea salt
1 1⁄2 cup shelled peas
2 cups couscous
2 Tbs. chopped fresh mint leaves
1 Tbs. fresh lemon juice
salt and pepper
In a small saucepan bring water to a boil with salt. Add the peas and stir in couscous and cover pan. Immediately remove pan from heat and let couscous stand, covered, for 5 minutes. Fluff couscous with a fork and stir in mint, lemon juice, and salt and pepper to taste. Serve at room temperature.
(Rebecca Ets-Hokin)
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