Spring pea couscous salad

Delight your palate with the vibrant flavors of Spring pea couscous salad. A harmonious blend of fresh peas, fluffy couscous, and zesty dressing.

Ingredients:

• 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)

Instructions:

1. In a large pot, bring water to a boil and add green peas. Let them cook for 3-4 minutes. Then, drain the peas and rinse them with cold water to keep them fresh. Set them aside.
2. In a small pot, heat up 1 3/4 cups of vegetable or chicken stock until it starts boiling. Then, turn off the heat.
3. Clean the large saucepan used for the peas, and heat up 1 butter over medium-high heat. Cook onions until they turn translucent. Add minced garlic and cook for another 2 minutes. Mix in couscous and ensure it is evenly coated. Pour the warm chicken stock over the couscous, cover the pan, and allow it to sit for 5-10 minutes.
4. Fluff the couscous with a fork, then add green peas, snap peas, lemon zest and juice, olive oil, mint, cumin, and salt. Mix everything together and serve with a light drizzle of olive oil.

Summary:

• Calories: 1144 kcal
• Fat: 19 g
• Protein: 46 g
• Carbs: 201 g
• Potassium: 1697 mg
• Magnesium: 194 mg