Pearl Couscous with Leeks and Peas

Name: Pearl Couscous with Leeks and Peas
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1 1/2 c. 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; 1 c. frozen green peas, thawed; 1/3 c. toasted pine nuts; 6 radishes, thinly sliced

No matter how you serve it, expect this dish to go fast.

By Kate MerkerPublished: Mar 18, 2019

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Brian Woodcock

Yields:

6 serving(s)

Total Time:

20 mins

Delicious served warm or at room temperature, this colorful side dish can be prepped up to four hours in advance.

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Ingredients

1 1/2 cups 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
1 cup frozen green peas, thawed
1/3 cup toasted pine nuts
6 radishes, thinly sliced

Directions

1. Step 1Cook couscous per package directions; drain and transfer to a bowl. Stir in lemon juice and 1 tablespoon oil.
2. Step 2Meanwhile, 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.

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