Baby Pea Shoots and Israeli Cous Cous Salad

Baby Pea Shoots and Israeli Cous Cous Salad

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Ingredients

1 box Trader Joe’s Israeli Cous Cous
1 1/4 cup chicken broth
1/4 large onion or 1/2 medium sized onion
red bell pepper
orange bell pepper
baby pea shoots
salt & pepper

Directions

Step 1. In a sautee pan, heat some veggie oil on medium then get to dicing the onion and bell peppers.

Step 2. When oil is heated, sautee the onions until caramel, wilted and see-through. I always love this part.

Step 3. Keeping the heat on medium, add the cous cous and fry it with the onions for about 2-3 minutes then add the chicken stock. Crank the heat to high until it starts boiling then lower the heat back down to low. Put a lid on it and wait about 15-20 minutes until the cous cous has softened and absorbed all the flavored goodness.

Step 4. During the last 5 minutes of cous cous cooking time, add the diced peppers directly on top of the cous cous. DO NOT mix. The steam will cook these babies up fine. Replace the lid back on the pan until the 15-20 minutes cook time for the cous cous is up.

Step 5. Then, keeping the heat on low, mix the cous cous and taste. Add salt if needed. Add a bit of pepper.

Step 6. Turn off the heat and add the baby pea shoots. Here’s a pic of the kind I got. Deeelicious. I love putting these on top of my soups, in between sandwiches.. fried rice.. oh.my.goodness.good.

Step 7. Serve! Yes. It’s that simple. I had this for dinner tonight with salmon but it would taste just as heavenly with grilled chicken, a side salad, or heck, all by itself. Enjoy!