Naturally delicious real food.

Minted pea couscous

Couscous has been a staple across North Africa for centuries but was introduced here in a big way when Delia Smith started to use it and we all tried her roasted mediterranean vegetable salad!  Its popularity keeps growing, simple to prepare  – couscous absorbs the flavours of whatever ingredients are added to it making it a wonderful base for delicious salads and side dishes.

I decorated this salad with the tendrils cut from the top of the pea plants growing in the vegetable garden but  shop bought pea shoots would work really well too.

Minted pea couscous

Serves 6

  • 250g couscous
  • 500ml vegetable stock (Marigold bouillon is good)
  • 2 tbsp olive oil
  • 225g fresh peas or thawed frozen petit pois
  • 3 finely chopped spring onions
  • 30g fresh mint
  • juice of 1 lemons
  • salt and pepper to taste

Put the couscous in a bowl and cover with the warm stock, there should be just enough stock to cover the couscous. Leave for 5 minutes until all the stock is absorbed and then fluff up with a fork. Add the olive oil and stir. Add the fresh peas, uncooked if very young or blanch first in boiling water for a minute if needed. Chop the mint finely and stir in with the onions and lemon juice. Adjust seasoning if needed.

Decorate with pea tendrils or pea shoots if you are lucky enough to have some.

Print this recipe

Leave a Reply

    (will not be published)

Browse by recipe type
A new recipe. Every week. Straight to your inbox.
twitter pinterest rss

Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.