Moosewood: couscous with peas and onions - review

[Guest guest]

I found this " dull "

the vinegar is a must to save it.

make it with rice instead and add some parmesan. ;-)

or not. It would be a neutral side dish with inviting color.

 

-pat

 

 

* Exported from MasterCook *

 

Couscous with Peas and Onions

 

Recipe By :Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories : 2Send Moosewood LF Fav

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups finely chopped onion

1 tablespoon olive oil

1 cup fresh or frozen peas

1 1/2 teaspoons chopped fresh sage

1/2 teaspoon salt

1 1/3 cups water -- see notes

1 cup whole-wheat couscous -- see notes

salt to taste

fresh sage leaves

lemon wedges or balsamic vinegar

 

1. Combine onions and oil in heavy skillet, preferably nonstick. Cover and

saute, stirring occasionally, for 10 to 15 minutes over medium until lightly

browned. Add peas, sage, salt, water and couscous. Cover and cook on low heat

for 5 minutes or until the peas re tender bu still bright green and all of the

water is absorbed. Stir couscous with a fork to fluff it.

 

Add salt to taste. Garnish with sage leaves and serve with lemon or offer

vinegar.

 

Serve with vegetables a la grecque or mushrooms, etc.

 

Description:

" Fresh sage, mellow peas and onions and couscous "

Source:

" Moosewood Restaurant Low-Fat Favorites "

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Per Serving (excluding unknown items): 245 Calories; 4g Fat (14.4% calories from

fat); 8g Protein; 44g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 277mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat.

 

NOTES : Fresh sage enlivens an exemplary grain dish that is terrifically easy to

make. We prefer the heartier flavor of whole wheat couscous with the mellow peas

and onions, but regular couscous is fine too. If you use regular couscous,

reduce the amount of water in the recipe to 1 cup. REVIEW- 2001-07-27: " I found

this " dull. " The vinegar is a must to save it. Make it with rice instead and

add some parmesan. Or not. It would be a neutral side dish with inviting

color. " -patH

 

Nutr. Assoc. : 0 0 4422 0 0 0 449 0 0 0

 

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