Couscous with peas is an excellent solution for a quick lunch or dinner, but also for a complete and nutritious meal, thanks to the combination of grains and legumes. The couscous, light and easy to prepare, pairs perfectly with peas, adding sweetness and freshness to the dish. The preparation is simple and requires few ingredients, making it ideal even for those who have little time but do not want to miss out on a tasty and healthy dish. You can enrich it with spices, aromatic herbs, or a drizzle of extra virgin olive oil to customize it to your taste. I enriched it with a quick mix of chives, Taggiasca olives, and sun-dried tomatoes. It’s a dish that lends itself to many variations: you can add vegetables or cheese. The couscous with peas is also a great idea for a family lunch, a dinner with friends, or a packed lunch for the office. If you love couscous like I do, try the couscous with chickpeas and zucchini, the stuffed eggplants with couscous, the couscous with tomato pesto or even the couscous with vegetables and cheese.
OTHER RECIPES WITH PEAS
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing couscous with peas
- 9 oz couscous
- to taste salt
- 4 tbsps extra virgin olive oil
- 2 tbsps chopped celery, carrot, and onion
- 10.5 oz peas
- to taste chives
- 1.75 oz Taggiasca olives
- 1.75 oz sun-dried tomatoes in oil
- 1 organic lemon zest
Tools
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- Pan
Steps for preparing couscous with peas
Prepare a chop of celery, carrot, and onion. Sauté it in a pan with a drizzle of oil. Add the peas, fresh or frozen, and by adding water or vegetable broth, bring to cooking, salting to taste.
Prepare the couscous following the package instructions. I seasoned it with salt, extra virgin olive oil, and covered it with very hot water. I covered it and let it rest for 10 minutes.
Chop with a knife chives, olives, sun-dried tomatoes. Fluff the couscous with a fork and season it with the chop and the peas. Add a drizzle of raw oil, perfume with grated organic lemon zest and let it rest for 30 minutes before serving.
Storage
Store the couscous in the refrigerator for two or three days.
