Couscous With Peas And Mint

• 2 Tablespoons Butter Or Olive Oil, Divided Use
• 1/2 cups Diced Sweet Onion
• 8 ounces, weight Rough Chopped Button Mushrooms
• 1/2 cups Chicken Stock
• 1 cup Peas
• 1/4 cups Chopped Mint Leaves
• 1 Tablespoon Curry Powder
• Salt And Pepper, to taste
• 2 cups Prepared Couscous

1. 1. In a large skillet over medium-high heat, saute onions in 1 Tablespoon of butter or olive oil until soft and slightly browned. Remove from pan and place aside. In same skillet, saute the mushrooms in the remaining 1 Tablespoon of butter or oil until soft. Remove from pan and place aside. Deglaze the pan with chicken stock, making sure to scrape up all brown bits.
2. 2. Turn heat to medium-low and return onions and mushrooms to pan, add in peas, and allow to cook for 3 to 5 minutes, or until peas are cooked through. Add mint and curry powder, stir to combine, and allow to cook for additional 1 to 2 minutes. Salt and pepper to taste.
3. 3. If your skillet is large enough, add in the pre-cooked couscous and stir to combine. Or combine couscous and vegetable mixture in a large serving bowl. Garnish with mint leaves.

butter, sweet onion, button mushrooms, chicken, ubc, curry, salt, couscous

Taken from tastykitchen.com/recipes/sidedishes/couscous-with-peas-and-mint/ (may not work)