Couscous with Peas and Herbs

DF, V, VG

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.

Paella

DF, GF

One of my favorite Christmas presents was the saffron my brother got for me.  It’s a spice that can be quite pricey, but it makes some amazing dishes including paella.  The saffron infuses into the rice and it’s color permeates the entire dish.  It’s also a dish that transports you to Spain even though you look out your windows and see a snowy cold day.  Try this paella for a trip for your taste buds.

paella

Paella (for 2)
1/4 tbs paprika
1/2 tsp dried oregano
1/2 tsp salt
1 chicken breast, chopped
1 chorizo sausage, sliced
zest of 1/2 a lemon and wedges for serving
1/2 c parsley, chopped
1/2 onion, chopped
2 garlic cloves, minced
1/2 pint tomatoes, chopped
1 c short grain rice
pinch of saffron
3 c chicken broth
8 shrimp, peeled and deveined
1/3 c frozen peas

Mix paprika, oregano, and salt together in a small plastic bag.  Add chicken to bag and seal.  Mix chicken with spices and let marinate for 1 hour.  In a large skillet heat oilve oil over medium high heat.  Add chorizo and render until crisp then remove from pan and set aside.  Add chicken to pan, cook until brown then remove from pan and set aside.  To the same pan add 1/4 c parsley, onion, garlic and lemon zest.  Saute for 2-3 minutes then add tomatoes and cook for another 2 minutes.  Add rice stirring to coat each grain with the flavors in the skillet.  Add chicken broth and saffron; cook until rice is near done then add chicken, sausage, shrimp and peas.  Once rice is tender garnish with remaining 1/4c parsley and lemon wedges.

Cavatappi with Prosciutto and Peas

DF

Peas are one of the first signs that Spring has arrived.  Isn’t it weird that plants just know when to start growing again? I think it’s pretty miraculous. So why not take full advantage of nature’s bounty?  This pasta is delicious with fresh peas, but it can also be made all winter long with frozen peas as they are packed at the peak of ripe perfection.

Food 123

Cavatappi with Prosciutto and Peas
1 lb cavatappi pasta, cooked
2 shallots, diced
1 garlic clove, minced
8 slices prosciutto, chopped
3/4 c frozen or fresh peas
1 c grape tomatoes, halved and seeded
1/4 tsp red pepper flakes
salt
1 c cooked rotisserie chicken
1/4 c white wine
1/4 c chicken broth
1/2 c basil, chopped
parmesan for serving if desired

In a large saute pan heat olive oil over medium heat.  Add shallot and garlic, cook until softened about 5 minutes.  Add prosciutto, frozen peas, grapes tomatoes, red pepper flakes, and salt.  Add cooked rotisserie chicken and cook until warmed through.  Add white wine and chicken broth, let reduce by 1/3.  Add cooked pasta and basil, toss to combine.  Add parmesan cheese to taste if desired.