More on the Farmer’s Market side-dish theme… bean last time, peas this time. I am calling this one “Peas + Pears” — peas for the freshly shucked, perfectly “pearl” sized peas from the farmer’s market this morning and pearls for the pearled couscous and the perlini mozzarella. It’s sweet and savory, got a variety of textures and I think would go great with a seafood dish — salmon or scallops come to mind. This is super easy and quick to make, so it didn’t heat up the kitchen too much!
Ingredients
1 cup pearled couscous
3 tablespoons olive oil, divided
1 1/2 cup chicken or vegetable stock
1 cup fresh or frozen English peas
1/2 cup perlini mozzarella, drained
1 teaspoon lemon zest
1/2 teaspoon red pepper flakes
salt and pepper to taste
Directions
In a medium saucepan or shallow pot (with a cover, that you will need later) over medium heat, heat 1 tablespoon olive oil. Once shimmering, add the pearled couscous and toast for 2-3 minutes until the dry couscous is lightly golden, stirring the entire whole as they may over-toast quickly. Add the chicken or vegetable stock and let gently simmer, covered, for 8-10 minutes. No need to drain, the liquid should be absorbed at this point. Transfer to a work bowl after 8-10 minutes and let sit for 2-3 minutes before fluffing with a fork.
In the meantime, in another small pot, cook peas in salted water for 2-3 minutes, until just tender. Drain and add to the couscous. Add in the remaining 2 tablespoons of olive oil, the perlini mozzarella, lemon zest and red pepper flakes and gently fold together. Season to taste with salt and pepper. Can be served hot as a side dish or room temperature as a salad.
