Spring Pea Couscous Salad

• 1 cup (6 oz) Couscous
• 1 3/4 cups Vegetable of Chicken Stock
• 1 cup Fresh Green Peas, Shelled
• 1 cup Fresh Sugar Snap Peas, Trimmed
• 3 Small Lemons, 1 Zest and 2 Juiced
• 1 Fresh Garlic Clove, Minced
• 1 Small Yellow Onion, Diced
• 1 tablespoon Unsalted Butter
• 1/2 teaspoon Ground Cumin
• 1 teaspoon Sea Salt
• 1 tablespoon Fresh Mint, Minced
• Splash of Olive Oil (garnish)

1. In a large saucepan, bring water to a boil add green peas. Cook for 3-4 minutes. Drain and run cold water over beans to refresh. Set aside.
2. In a medium pot, bring to a boil 1 3/4 cups of vegetable or chicken stock. Remove from heat.
3. Rinse out the large saucepan used for the beans, and melt 1 butter on medium-high heat. Add onion and cook until transparent.Add minced garlic and cook for another 2 minutes. Add couscous and coat well. Pour warm chicken stock over couscous, cover and let sit for 5-10 minutes.
4. luff couscous with a fork and to it the green peas, snap peas, lemon zest and juice, olive oil, mint, cumin and salt. Combine and serve with a light drizzle of olive oil.

couscous, vegetable of chicken stock, fresh green peas, fresh sugar, lemons, garlic, yellow onion, butter, ground cumin, salt, fresh mint, olive oil

Taken from food52.com/recipes/11666-spring-pea-couscous-salad (may not work)