Quick Couscous with Pea Sprouts or Shoots and Corn

Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Delicate leafies, protected from direct contact with the hot pan by the couscous grains, need only a few minutes to wilt and become tender. The presentation can be plain or fancified: Spoon the mixture into a ring mold or individual serving dishes, patting down lightly. Then invert onto a dish to form neat cakes. Garnish with raw pea sprouts and chervil or dill sprigs, or steamed snow peas or sugar snaps. When you use shoots, which are more fibrous than sprouts, buy an extra ounce or two so that you can trim closely.