Couscous with Peas & Onions

Couscous with Peas & Onions

I used to have a large sage plant in my garden which is what attracted me to this recipe. The sage plant has long since died and we, in fact, don’t even live in the same house anymore but I still make this dish. Even though I have to pay the horrendous price for one of those little packets of fresh sage that you can buy in the produce section!! This recipe is found in the Moosewood Restaurant Low-Fat Favorites cookbook by the Moosewood Collective. I frequently make this when we want a tasty vegetarian meal and serve it with steamed broccoli or another green vegetable. There is something about the savory sage with the sweetness of peas that makes this dish a winner!

1 1/2 C. finely chopped onions
1 T. olive oil
1 C. frozen green peas, thawed
1 1/2 t. finely minced fresh sage
1/2 t. salt
1 1/3 C. water
1 C. whole wheat couscous
balsamic vinegar for serving

1. In a large nonstick skillet, combine the onions and olive oil. Saute for a few minutes, cover and continue cooking, stirring occasionally for 10 – 15 minutes, until lightly browned.
2. Add the peas, sage, salt, water, and couscous, cover and cook on low heat for about 5 minutes, until the peas are tender and the water is absorbed.
3. Fluff the couscous with a fork. Add salt to taste. Pass a cruet of balsamic vinegar at the table to sprinkle on the couscous.
Serves 4

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