Whole Wheat Couscous with Mint and Peas

This delicious side dish, adapted from Barefoot Contessa Foolproof, is super-simple, quick and easy to make, and the flavors taste SO good together! I served it with salmon cakes, and I think it would work just as well with roasted chicken.

Ingredients: makes apr. 4 – 6 side dish servings

• 1 cup vegetable or chicken broth
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup whole wheat couscous
• 3/4 cup frozen green peas
• 2 tablespoons fresh mint leaves, coarsely chopped
• salt/pepper to taste

• Lightly steam peas for about 3 minutes. Drain thoroughly, and transfer to a bowl.
• Add broth, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper to a pot, and bring to a boil.
• Quick tip: Do NOT add more liquid than necessary, or the couscous will turn out mushy. I know this from experience (i.e. These pics are from my second attempt at this recipe because the first one turned out… wait for it… mushy).
• Remove pot from heat, and stir in couscous.
• Place lid on pot, and let sit for 15 minutes without removing lid.
• Fluff couscous with a fork.
• Stir in peas and mint, and, if necessary (depending upon the saltiness of the broth used), season with additional salt and pepper.