by The Culinistas
Couscous & Clover
Peppered with pea tendrils and pepitas, this dish emphasizes the glory of spring veggies, over and over.
Prep Time: 20 minutes
Cook Time: 15 minutes
½ cup pearled couscous
2 cups English peas, shelled
¾ cup plus 2 TB pepitas, divided
1 cup pea tendrils + more for garnish
3 TB lemon juice
1 TB lemon zest
½ tsp cumin, ground
½ tsp onion powder
½ cup olive oil + more for drizzling
½ fresno chili, seeded, minced
Salt & freshly ground black pepper, to taste
1. In a pot of salted boiling water, cook couscous until tender, 8 to 10 minutes. Strain and drizzle with oil. Set aside in a large bowl.
2. In the same pot, boil a new batch of salted water. Blanch the peas until they’re cooked all the way through, 3 to 5 minutes. Strain, shock, and add to couscous.
3. In a food processor, add ½ cup pepitas, pea tendrils, lemon juice, zest, cumin and onion powder. While the motor is running, stream in oil and blend to a chunky sauce. Season with salt and pepper. Set aside.
4. Add ¼ cup pepitas and fresno to couscous and peas. Dress the mixture with pesto and transfer to a serving platter. Garnish with pea tendrils, remaining pepitas and a few thin slices of Fresno chili.