Couscous with Peas | Chef Dr. Mike
Although many people think of couscous as a type of grain, it is actually a form of pasta made from tiny balls of semolina grade flour.
Ingredients
- 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
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