COUSCOUS WITH PEAS AND MINT
Steam frozen peas with the couscous to make this quick side dish even quicker.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Put the couscous and peas in a large bowl and add 1 1/2 cups boiling water. Stir to combine and then cover with plastic wrap. Set aside to steam for 5 minutes.
- Uncover the bowl, fluff with a fork and set aside to cool, about 10 minutes. Toss in the mint, olive oil, lemon zest and juice, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Sprinkle with red pepper flakes.
COUSCOUS WITH BLACK-EYED PEAS AND GREENS
Steps:
- 1. Heat the oil over medium heat in a heavy casserole or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, ground spices and 1/2 teaspoon salt. Stir together for about a minute, until the garlic is fragrant. Add the black-eyed peas and three quarts water, and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 30 minutes. Add the harissa (or cayenne) and the tomato paste, and cover and simmer another 15 to 30 minutes, until the beans are tender and fragrant. Strain off 1/2 cup of the liquid and set aside. 2. Stir in the greens a handful at a time, allowing each handful to cook down a bit before adding the next. Simmer 20 minutes, until the greens are very tender and fragrant. Stir in the parsley and/or cilantro, and simmer another five minutes. Remove from the heat. Taste and adjust seasonings, adding salt, garlic or harissa as desired. 3. Reconstitute and steam the couscous. 4. Transfer the couscous to a wide serving bowl or directly to wide soup plates. Spoon on the stew with a generous amount of broth and serve, passing additional harissa at the table. Yield: Serves six to eight Advance preparation: The beans can be cooked up to three days ahead, and the finished stew can be made a day or two ahead. You may want to add more liquid when you reheat.
COUSCOUS WITH GREEN PEAS, MINT AND CORIANDER
Provided by Robin Miller : Food Network
Categories side-dish
Time 13m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook couscous according to package directions, adding peas and coriander when you add couscous to hot water. When ready to fluff with a fork, add mint and toss to combine. Season, to taste, with salt and black pepper.
BLACK-EYED PEAS WITH COLLARD GREENS
Time to gather round the table, y'all! This dish has special meaning on New Year's Day, when Southerners eat greens for future wealth and black-eyed peas for prosperity. -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.
Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 412mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein.
BLACK BEAN AND COUSCOUS SALAD
This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.
Provided by Anonymous
Categories Salad 100+ Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
- In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
- Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g
COUSCOUS WITH PEAS AND ONIONS
This is another great recipe from Moosewood. This is quick, easy and yummy. You can try it with other pasta shapes too. Add feta to the top and serve with tomatoes and balsamic vinegar.
Provided by dicentra
Categories Lactose Free
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the onions and oil in a skillet. Cover and sauté, stirring occasionally, for 10-15 minutes, until lightly browned.
- Add the peas, sage, water salt and couscous. Cover and cook over low heat for about 5 minutes, until the peas are tender and all of the water is absorbed.
- Stir the couscous with a fork to fluff it.
Nutrition Facts : Calories 250.9, Fat 3.8, SaturatedFat 0.6, Sodium 301.1, Carbohydrate 45.5, Fiber 5.5, Sugar 4.9, Protein 8.3
SOUTHERN BLACK-EYED PEAS
I love black-eyed peas! I'd much rather have fresh peas than dried, but I'll take them anyway I can get them. I don't remember where I found this recipe, but I really like it. The original recipe used salt pork, but I use bacon. Give me a bowl of these peas, a dash of Tabasco, a slab of hot-from-the-oven cornbread, some green onions and tomato slices then stand out of the way!
Provided by TxBluebonnet
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
- Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
- Lower heat to simmer; crumble bacon and add to peas.
- Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).
Nutrition Facts : Calories 226, Fat 4.6, SaturatedFat 1.4, Cholesterol 3.6, Sodium 998, Carbohydrate 31, Fiber 5.9, Sugar 1.9, Protein 15.6
BLACK-EYED PEAS WITH PORK AND GREENS
This recipe features black-eyed peas, and three kinds of pork. How can that not bring good fortune? This is my variation of Hoppin' John, which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread.
Provided by Chef John
Categories Main Dish Recipes Pork Ham
Time 10h25m
Yield 8
Number Of Ingredients 17
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.
- Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
- Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
- Pour cold water and black-eyed peas into pork mixture; increase heat to high.
- Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
- Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
- Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
- Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.
Nutrition Facts : Calories 463 calories, Carbohydrate 45.5 g, Cholesterol 65.1 mg, Fat 15.4 g, Fiber 8.6 g, Protein 37.4 g, SaturatedFat 5.1 g, Sodium 1232.6 mg, Sugar 5.8 g
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