Also known as pearl couscous, Israeli couscous has an appealing tender-chewy texture.
Sunset SEPTEMBER 2006
1. Bring broth and 1 cup water to a boil in a medium pan. Stir in couscous and peas. Lower heat to medium and cook, stirring frequently, until couscous and peas are tender, 5 to 10 minutes.
2. Stir in mint and cook 1 minute. Add salt and pepper to taste.
Note: Nutritional analysis is per serving.
Frozen peas may be substituted for fresh, but if you use frozen, stir them in at the last minute, along with the mint.
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