Fresh Peas and Endives Couscous

by Anna on May 11, 2010

in Salads,Vegetarian

Blind much? I may or may not need glasses, how I notice that? Well…when I’m writing my posts I change the typeface to size 18, and now seems like 18 is not big enough. So now I’m typing with 20…. is that a case of blindness? Am I getting (gasp) old? No I’m not old…40 is the new 30 right?

I’m young in my spirit; I like body board, hip-hop, and peanut butter and jelly sandwich for dinner.  That’s not how old people behave right? Right? Help me out here, I’m freaking out. And now that I’m looking closer I see I have a little dot at the back of my hand, is that a brown spot? No, It’s probably a scratch, nooooooo it is a brown spot. That’s it, the world is ending, I need botox, maybe some laser treatment, or whatever is able to remove this spot, because what if others decide to join it. Oh Dear!

Okay…lets move on to more interesting things in life, this recipe I have today is about something I would like to share with you. This new online community that is great place for busy at-home chefs who like to cook but don’t have a ton of time.  It includes video tutorials, creative meal short cuts, kitchen tips, weekly trivia, and an incredible sweepstakes. Each month Chef Peter Bowen will create a recipe inspired by a different Near East Couscous flavor, and the best part is that it can be prepared in about 5 minutes! That’s the recipe I made with the Parmesan couscous. It was lovely.

Fresh Peas and Endives Couscous

  • 1 box of Near East Parmesan couscous
  • Fresh peas
  • Red endives
  • 1 medium fennel bulb
  • 2 cloves of garlic minced
  • Olive oil
  • 1 Lemon
  • Red pepper flakes
  • Salt and Pepper

Cook the couscous following the box direction, put  aside to cool down. Slice the fennel with a mandolin. Cut the red endives very thinly. In a fry pan heat 2 tablespoon of olive oil and sauté the garlic and the Chile flakes until golden. Mix the peas and sauté it for a minute or two. Put  aside to cool down then mix with the couscous. Add the sliced fennel and the red endives, season to taste and add the lemon juice. Enjoy.