2cupscouscouspearl, sometimes called Israeli couscous
1/2cuppetite peasfrozen, defrosted
1/2red bell pepperfinely diced
salt and pepperto taste
let's do it
In a small bowl, stir together all ingredients for the dressing then set aside. Place a large saucepan or skillet with a tight-fitting lid over medium-high heat. Add oil and diced onion then cook until onion is browned and well-caramelized.
Add pearl couscous and water and bring to a boil. Reduce heat, cover and simmer for 8–9 minutes, stirring occasionally until water is absorbed and pasta is tender. Remove from heat then set aside to cool until room temperature or slightly warm.
Transfer couscous to a large bowl and add dressing. Stir to break up couscous and coat the ingredients with dressing then add carrot, peas, bell peppers, pine nuts and parsley. Stir to combine then season to taste with salt and pepper. Serve at room temperature.
One Last Thing
Warm spices like cumin, ginger and cinnamon create a unique flavor in our Moroccan couscous pasta salad recipe!