Vegan Recipes

Couscous

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Couscous with Peas, Lettuce, and Mint

2 tablespoon olive oil
2 scallions, thinly sliced
2 1/4 cups vegetable broth
Juice of one lemon (or to taste)
2 cups frozen baby peas, thawed and drained
1/2 medium head romaine lettuce, shredded
Zest from one lemon
Salt and pepper to taste
1 1/2 cups instant couscous
2 tablespoons fresh mint, finely chopped

In a large deep-sided skillet with lid, heat oil over medium heat. Add scallions and cook, stirring constantly, for one minute.
Add the broth and lemon juice. Cover and bring to a boil over high heat. Uncover and add the peas, lettuce, lemon zest, salt, and pepper.
When the mixture returns to a boil, stir in the couscous.
As soon as the mixture returns to a boil, cover, remove from heat, and let stand until all the broth has been absorbed (about 7 minutes).

Uncover and fluff with a fork. Add mint and toss well. Serve warm or at room temperature.