Spring Couscous w/ Peas, Asparagus & Mint
So far, this is it.
This is all I have in my garden so far.
Some chives, asparagus and mint.
Even though New Jersey is called the "Garden State", we don't really have any produce to speak of until June. Pretty pathetic, if you ask me.
I wait all year to have a garden, to have just 3 1/2 months of produce.
This is the first real recipe that I've made w/ my garden goodies, and I am thankful.
Since my asparagus is very skinny this year, there was no need to cook it, it is so much better eaten raw.
It's also best to throw in the mint just before serving, or the herbs will turn black.
This is a great lunch or side dish to salmon or chicken.
Everything in it is bright and springy.
Spring Couscous w/ Peas, Asparagus & Mint:
1 cup of couscous
1 cup of chicken stock
1 cup of frozen peas, defrosted
a bunch of skinny asparagus spears (blanched if not just picked), cut into pieces
handful of mint leaves
handful of chives, preferably with the flowers (so pretty)
juice of a lemon & the zest
2 tbsp of olive oil
sea salt & pepper
1/4 cup of finely grated feta cheese
Boil the couscous in the chicken stock and take off the heat. Let sit 5 minutes with a lid on, then fluff up with a fork. The liquid should be absorbed. Add the peas to the pot and keep the lid on, so the peas steam.
Once cooled, add the couscous and peas to a big bowl and mix in the other ingredients.
Squeeze the lemon juice and zest over the salad along with the feta cheese.
Drizzle with olive oil and season w/ sea salt & pepper.
Taste and adjust seasonings.
Garnish with chive flowers and serve.