Food Network Magazine - (09)September 2020

Healthy Sides

ISRAELI COUSCOUS WITH PARMESAN

Toast 1½ cups Israeli couscous in olive oil in a saucepan, stirring,

3 minutes. Add 3 cups water and bring to a boil; cook until

al dente, 7 minutes, then drain. Whisk 3 tablespoons lemon juice,

1 teaspoon dijon mustard, ½ teaspoon lemon zest and ¼ cup

olive oil; season with salt and pepper. Toss with the couscous,

chopped pistachios, shaved parmesan and torn mint.

PEAS WITH GARLIC OIL
Cook 2 sliced garlic cloves in 3 tablespoons vegetable oil in a
skillet over medium heat until golden, 5 minutes. Remove from
the heat and add ¼ teaspoon red pepper flakes. Cook
1 pound thawed frozen peas in a separate skillet, tossing, until
heated through, 3 minutes. Stir in the garlic oil and top with
chopped basil and flaky sea salt.

weeknight

cooking

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