Couscous With Peas, Lettuce, And Mint

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* Exported from MasterCook *

 

Couscous With Peas, Lettuce, And Mint

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 99

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons extra-virgin olive oil

1 bunch scallions -- (6 to 8),

white and some green parts -- thinly sliced

2 1/4 cups vegetable broth -- preferably

Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

2 tablespoons fresh lemon Juice

2 cups frozen thawed baby green peas -- well drained

1/4 medium head butter lettuce -- shredded

1/4 teaspoon dried lemon peel

Salt and freshly ground black pepper -- to taste

1 1/2 cups instant couscous

preferably whole wheat

2 tablespoons finely chopped fresh mint

Lemon wedges -- (optional)

 

Makes 4 to 6 main-course or 8 side-dish servings

 

Peas and mint are such a refreshing combination: the addition of shredded

butter lettuce and lemon only enhances this quality. Ready in just about

fifteen minutes, the following couscous dish makes a quick-cooking and

pleasant warm-weather meal.

 

In a large deep-sided skillet with a lid, heat the oil over medium

heat. Add the scallions and cook, stirring constantly for 1 minute. Add

the broth and lemon juice; cover and bring to a boil over high

heat. Uncover and add the peas, lettuce, lemon peel, salt, and

pepper. When the mixture returns to a boil, quickly stir in the

couscous. As soon as the mixture returns to a boil, cover, remove from the

heat, and let stand until all the broth is absorbed, 7 minutes.

 

Uncover and fluff with a fork. Add the mint and toss well with the fork to

combine. Serve warm or at room temperature, accompanied with lemon wedges

for squeezing over each portion, if desired.

 

Advance Preparation: Preferably without the mint, the dish can be stored,

covered, in the refrigerator for up to twenty-four hours. Return to room

temperature or reheat in a low oven, and toss with the mint just before

serving.

 

Cook's Tip: To easily shred the lettuce, cut the lettuce into quarters,

then In half lengthwise, tightly roil up each half, then thinly slice

crosswise.

 

PER MAIN-COURSE SERVING Calories 402, Protein 19 g, Total Fat 8 g,

Saturated Fat 1 g, Cholesterol o mg, Carbohydrate 65 g, Dietary Fiber 10 g,

Sodium 385 mg

 

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