Use the risotto method to make this quick and easy Israeli Couscous with Peas and Tarragon by cooking in a measured amount of liquid with the aromatics. A great side for chicken and fish.
2 tablespoons olive oil
1 cup Israeli couscous
1 bunch scallions, thinly sliced on the bias (include green tops) about 3/4 cup
1 1/2 cups vegetable stock or water
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 cup fresh or frozen peas (ounces
2 generous tablespoons coarsely chopped fresh tarragon
Heat the oil in a medium saucepan over medium heat.
Stir in the couscous and scallions and sauté, stirring frequently for 2 minutes; the lightly toasted aroma of the wheat should be apparent.
Add water, salt, and pepper and bring to a boil. Lower the heat to a gentle boil and continue cooking for 12 minutes; the couscous is done when the water is completely absorbed and the couscous is tender, but not mushy.
Add the peas, stir, and cook until the peas are heated through.
Finish off by stirring in the tarragon and serve immediately.
Keywords: pasta side dish, couscous, Israeli couscous, cooking couscous using the risotto method, peas, tarragon, scallions