Green Pea Couscous

Served hot or at room temperature, Green Pea Couscous is a delicious side dish for your holiday dinner. This dish pops with its festive colors: the green of the peas, the red of the  bell pepper, and the milky white of the couscous. The texture is enhanced by the toasted pine nuts which  add a wonderful crunch to the creaminess of couscous. The flavors explode  from the sweetness of the peas and couscous heightened by the tartness from the lemon and somewhat bold flavors of the green onions. So scrumptious and easy to make, you will find yourself not just making Green Pea Couscous during the holidays but year round.

                                                           Green Pea Couscous
                                                                  adapted from
                                                                  Bobby Flay's
                                                                Bar Americain 
                                                                   Cookbook 

Ingredients

1/2 pound  (1 1/2 cups) Israeli couscous
3 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
Juice of 1 lemon
1 teaspoon honey
2 cups frozen peas, thawed
1 red bell pepper, roasted, peeled, seeded,
   and finely diced
3  green onions, green and pale green parts,
   thinly sliced
3 tablespoons pine nuts,  toasted
1/4 cup finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

Directions

Bring 2 quarts of salted water to a boil in a large sauce pan. Add the couscous and cook until al dente,  about 8 minutes. Drain well in a colander.

Melt the butter in a large sauté pan over medium heat.  Stir in the zest, lemon juice, and honey, and cook for 30 seconds. Add the couscous, peas, and red pepper and cook until heated through, about 2 minutes. Stir in the green onions, pine nuts, and parsley and season with salt and pepper. Serve hot or at room temperature.

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