Green Pea Couscous

• 1/2 pound (1 1/2 cups) Israeli couscous
• 3 tablespoons unsalted butter
• 1 teaspoon finely grated lemon zest
• Juice of 1 lemon
• 1 teaspoon honey
• 2 cups frozen peas, thawed
• 1 red bell pepper, roasted, peeled, seeded, and finely diced (see page 250)
• 3 green onions, green and pale green parts, thinly sliced
• 3 tablespoons pine nuts, toasted (see page 250)
• 1/4 cup finely chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. Bring 2 quarts of salted water to a boil in a large saucepan.
2. Add the couscous and cook until al dente, about 8 minutes.
3. Drain well in a colander.
4. Melt the butter in a large saute pan over medium heat.
5. Stir in the zest, lemon juice, and honey and cook for 30 seconds.
6. Add the couscous, peas, and red pepper and cook until heated through, about 2 minutes.
7. Stir in the green onions, pine nuts, and parsley and season with salt and pepper.
8. Serve hot or at room temperature.

couscous, unsalted butter, lemon zest, lemon, honey, frozen peas, red bell pepper, green onions, pine nuts, parsley, kosher salt

Taken from www.epicurious.com/recipes/food/views/green-pea-couscous-382799 (may not work)