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Couscous with Peas

Although many people think of couscous as a type of grain, it is actually a form of pasta. It is a traditional North African dish made from tiny balls of semolina grade flour. One of the keys to great couscous is to boil the liquid first and after removing the liquid from the heat, add the couscous so that it delicately steams. To make your couscous even more flavorful, start with the flavored stock like chicken or use a vegetable based for vegetarian version. For a delicious spiced version, add 1 tsp. (or more!) of ras el hanout to the couscous as it steams.



  • 6 g salt
  • 400 mL stock (chicken or vegetable recommended)
  • 150 g Israeli style couscous (durum semolina preferred)
  • 15 g butter
  • Peas
  • 15 mL extra virgin olive oil
  • Parsley, chopped for garnish



In a medium-size stockpot over medium heat, add the stock on the salt. Bring to a boil. Add the peas, butter, and the couscous and cover for 5 to 8 minutes. Using a fork, lightly fluff the couscous to break up any clumps. Drizzle with olive oil. Taste and add any additional salt as needed for seasoning. Garnish with parsley. Serve immediately.

Chicken tagine served over spiced couscous with peas