Couscous with Peas and Herbs


Sometimes the best recipes hardly seem like recipes at all.  This recipe is certainly one of of those as it starts with a box of couscous.  I’m not certain what’s in the mystery seasoning pack, but I do know that when it’s combined with the following ingredients it’s delicious. It’s also perfect for a week night dinner as it’s ready in 7 minutes. Serve on the side of grilled chicken or veggies.

couscous peas mint

Couscous with Peas and Herbs
1 5.6 oz box toasted pine nut couscous (suggested Near East)
1 c frozen peas, thawed
juice and zest of 1/2 a lemon
2 tbs mint, finely chopped
2 tbs basil, finely chopped

Add 1 1/4 c of water and seasoning pack to a pot, bring to a boil then add couscous. Take off heat and let sit covered for 5 minutes.  Fluff couscous with fork then add peas, lemon juice and zest, mint, and basil.  Stir until well combined then serve.


Mediterranean Couscous Salad


Sometimes when I make dinner I look for an easy win.  Maybe it’s a one pan plan or in this case a salad that combines the starch, couscous, with veggies.  It leaves me with one less dish to make, yet you’re not wanting it because this side has it all in one.  Why make two when you can make one?

med couscous

Mediterranean Couscous Salad
1 c israeli couscous
2 tbs red wine vinegar
1 tbs extra virgin olive oil
1 c cucumber, chopped
1/2 c grape tomatoes, chopped
1/4 c red onion, chopped
1 tbs mint, finely chopped
1 tbs basil, finely chopped

Cook couscous according to package instructions.  While still warm stir in red wine vinegar and olive oil, let cook to room temperature.  Add cucumber, grape tomatoes, red onion, mint, and basil.  Stir to combine then serve at room temperature.

Butternut Squash Couscous Salad


Last weekend I had the most amazing steak with a wheatberry and butternut squash toss overlaid with a chimichurri sauce.  I could have left it there, but decided this idea had to live on at home.  Of course I made some substitutions based on what I already had in my pantry and since I was bringing this to a pot luck I left out the steak.  Still so amazing that I just had to share, I hope you like it just as much as I do.


Butternut Squash Couscous Salad
1 lb butternut squash, peeled and 3/4-inch diced
1 c parsley
1/4 c mint
2 tbs red wine vinegar
1/4 red pepper flakes
1/2 tsp salt
1 garlic clove
juice of 1/2 a lemon
1/2 tbs dried oregano
1/4 c extra virgin olive oil
1 1/2 c israeli couscous, cooked
1/3 c toasted pine nuts

Preheat the oven to 400 degrees.  On a large baking sheet toss butternut squash with 2 tbs of olive oil, salt and pepper.  Roast for 20 minutes.

In a food processor add parsley, mint, red wine vinegar, red pepper flakes, salt, pepper, garlic clove, lemon juice, oregano.  Pulse until chopped finely then with the blade on stream in olive oil.

In a large bowl add cooked couscous, pine nuts, butternut squash, and herb dressing.  Toss to combine.  Serve warm or room temperature.