This is one of very few traditional couscous dishes using one vegetable alone. Another is with fava beans. You can also mix peas and very young, tender fava beans together. As there is no broth, the grain needs plenty of butter (you could use vegetable or olive oil instead). Tiny young fresh peas are sold podded in packages in some supermarkets. Otherwise, frozen petits pois will do.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Put the couscous in an oven dish and add the salted water gradually, stirring so that it gets absorbed evenly. After about 15 minutes, when the grain has become plump and almost tender, add the oil and rub the grain between your hands to air it and break up any lumps.
Step 2
Heat the couscous through in a pan, covered with a lid, so that it steams. As it is a small quantity, it is all right to do it in a saucepan, but you must be careful not to let it burn. Add a drop of water if it seems too dry.
Step 3
Cook the peas in salted water for minutes only, until they are just tender.
Step 4
Before serving, break up any lumps in the couscous and stir in the butter and the peas.
