Couscous with Peas and Mint

What a versatile dish!

Great with chicken, pork or lamb, 

and of course, Mediterranean food.

Couscous cooks up so quickly, this dish is ready to go in

no time at all. 

As Always,

ENJOY!

Recipe source: Barefoot Contessa Foolproof by Ina Garten

Ingredients

• 2 tablespoons good olive oil
• 1 tablespoon unsalted butter 
• 1/2 cup chopped shallots
• 3 1/2 cups chicken stock, preferably homemade 
• 2 cups couscous 
• Kosher salt and freshly ground black pepper 
• 1/2 cup julienned fresh mint leaves, loosely packed 
• 1/3 cup pine nuts, toasted
• 12 oz. frozen peas, defrosted

Directions

Heat the oil and butter in a large saucepan over medium heat. Add the shallots and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the peas, mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.