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Israeli
Cous Cous with Virginia Sweet Peas, Baby Carrots & Pea Salad
Chef
Todd
Gray of Equinox - Washington, D.C.
Adapted by StarChefs
Yield:
6 servings - 1
Tablespoon olive oil
- 1
red onion, minced
- 1
cup vegetable broth or water
- 1
cup pea puree
- ½
cup fresh sweet peas, blanched
- 12
baby carrots, blanched and diced
- ½
cup Parmesan cheese, grated
- ¼
cup butter
- 1
cup pea greens
- ¼
cup shallots, sauteed
- 2
Tablespoons lemon dressing or lemon vinaigrette
- Salt
and pepper, to taste
- 4
cups Israeli cous cous, pre-cooked
In a medium size sauce casserole, bring olive oil to medium temperature, add onion,
cook 2 minutes. Add cous cous, cook 2 minutes. Add vegetable broth, cook 3 minutes.
Add pea puree, peas and carrots. Cook 2 minutes. Add Parmesan cheese and butter;
cook 1 minute. Season and keep warm. In a small salad bowl, combine pea greens,
shallots and dressing; season as needed. Take six warm bowls, spoon cous cous
mixture into center of dish and top with pea green salad.
Wine
Suggestion:
Barboursville Pinot Grigio 2001 |
