Food Simply Simple

We have never liked peas.  We know that when fresh, peas are supposed to be sublime.  But we'll take sugar snaps and snow peas any day and traditionally, we avoid peas.  This year, though, we are committed to saying "yes" to every vegetable we come across, and this week, we committed to peas.  We bought five quarts of peas and we made a salad, and we are converts.  I don't think I want to spend every weekend shelling peas, but once a year, this will be our indulgence.

Actually, shelling the peas is not very hard, and if I work with friends and family, it's a great social moment that leads to great eating, too.

Pea – Feta – Israeli Couscous – Mint Salad

4-5 quarts of fresh peas, shelled

4-5 oz. feta, crumbled

2 c. Israeli Couscous (cooked in 2 c. water until just cooked)

3 T. olive oil

2 T. rice wine vinegar

2-3 T. dried mint or 1/3-1/2 c. fresh mint, in bits

Cook the peas very briefly, just until they turn bright green. Let them cool off the heat.

Stir the olive oil and rice wine vinegar into the couscous gently to distribute and stir in the mint. Stir well, but gently.

When the peas are cool, gently stir the peas into the couscous and then stir in the feta.

If for some reason you can't find or don't want to deal with Israeli couscous, use a small pasta shape, about a half pound.  We found that adding a bit more olive oil and rice wine vinegar at the last minute dressed it up with a fresh taste and didn't make it oily or sharp.

Enjoy!

LinK