Pearl Cous Cous with Leeks & Peas

Pearl Cous Cous with Leeks & Peas

Serves 6
Cooks in
Easy

Ingredients

  • 192g pearl or Israeli couscous 
  • 1 1/2 tbsp. fresh lemon juice
  • 3 tbsp. olive oil, divided
  • 2 leeks (white and light green parts only), thinly sliced
  • Kosher salt and freshly ground pepper
  • 136 g of field fare frozen AA grade peas, thawed
  • 28g toasted pine nuts
  • 6 radishes, thinly sliced
192g pearl or Israeli couscous 1 1/2 tbsp. fresh lemon juice3 tbsp. olive oil, divided2 leeks (white and light green parts only), thinly slicedKosher salt and freshly ground pepper136 g of field fare frozen AA grade peas, thawed28g toasted pine nuts6 radishes, thinly sliced

Cook couscous per package directions; drain and transfer to a bowl. Stir in lemon juice and 1 tablespoon oil.

Meanwhile, heat remaining 2 tablespoons oil in a medium skillet over medium heat. Add leeks, and season with salt
and pepper. Cook, covered and stirring occasionally, until tender, 6 to 8 minutes. Add peas and cook, stirring occasionally, until heated through, 2 to 4 minutes. Add leek mixture, pine nuts, and radishes to couscous and stir to combine.

Many thanks to www.countryliving.com for the recipe

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