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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1 (16 ounce) bag frozen peas |
1 tablespoon extra virgin olive oil |
1 1/3 cups israeli couscous |
2 1/2 cups water |
2 teaspoons garlic powder |
3 tablespoons nutritional yeast |
Directions:
1. 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.
2. Add in the water, garlic powder, nutritional yeast, salt/pepper and optional pinch of saffron. Stir well. Bring to a boil.
3. 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.).
4. When the 10 minutes are up, turn off heat but DO NOT remove lid yet. Let pot sit, covered for an additional 5 minutes.
5. 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.
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