Recipe By Dr. Michael Fenster, MD
Couscous is basically a pasta. This makes a nice side dish anytime, but it pairs exceptionally well with any lamb dish.
Serving size 8 oz; 280 Calories; 1.5g. Total fat; 53g. Carbohydrate
Makes 8 servings
- 2 tablespoons olive oil
- 2 cups couscous, preferably Israeli type
- 2 ½ cups chicken stock
- 1 cup fresh peas (frozen is OK)
- 1 cup baby carrots cut into a small dice
- 8 ounces pearl onions, peeled
- 1 tablespoon mint, finely chopped
- 1. In a medium sauté pan heat 1 tablespoon olive oil. Add the couscous and lightly toast, stirring frequently about 3 minutes.
- 2. While the couscous is toasting, bring the stock to a boil. Remove the couscous and place in a large bowl, add the stock and cover for 8-10 minutes.
- 3. While the couscous is finishing, heat the remaining 1 tablespoon of olive oil and add the onions and cook for 2-3 minutes.
- 4. Add the carrots, cook for another minute and then add the peas and cook for another 1-2 minutes.
- 5. Remove and add to the couscous mixture. Add chopped mint and mix well. Season as needed with salt and pepper.