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Categories:Viewed: 125 - Published at: 9 years ago
Ingredients
- 1 (16 ounce) bag frozen peas
- 1 tablespoon extra virgin olive oil
- 1 13 cups israeli couscous
- 2 12 cups water
- 2 teaspoons garlic powder
- 3 tablespoons nutritional yeast
Method
- Place the extra virgin olive oil and the dry couscous into a large pasta pot.
- Turn on heat.
- Stir continuously and toast couscous over heat for 3-5 minutes - just until the couscous becomes slightly browned.
- Add in the water, garlic powder, nutritional yeast, salt/pepper and optional pinch of saffron.
- Stir well.
- Bring to a boil.
- Reduce heat to medium, cover with lid and let slow boil for 10 minutes.
- (If the heat is too hot, the oil will burn the couscous on the bottom of the pan.
- ).
- When the 10 minutes are up, turn off heat but DO NOT remove lid yet.
- Let pot sit, covered for an additional 5 minutes.
- Remove lid, fluff hot couscous with fork and add the frozen peas (I like to thaw mine a bit by running them under hot water for 5 minutes.
- Fold the cold peas into the hot pasta balls.
- The hot pasta will that and 'cook' the peas mildly.
- Cover with lid and let sit for another 2 minutes.