Couscous & Clover
Prep time
20 minutes
Cook time
15 minutes
Yield
6 servings
Ingredients
Instructions
-
1
In a pot of salted, boiling water, cook couscous until tender, 8-10 mins. Strain & drizzle with oil. Set aside in a large bowl.
-
2
In the same pot, boil a new batch of salted water. Blanch the peas, 2-4 mins. Submerge peas in a bowl of ice water until completely cooled; drain. Add the peas to the bowl of couscous.
-
3
Make the sauce: In a high speed blender, add pea tendrils, ¼ cup pepitas, lemon juice, zest, cumin & onion powder. While the motor is running, stream in oil. Season with salt & pepper.
-
4
In the bowl with couscous & peas, add remaining ½ cup pepitas & minced Fresno. Dress with sauce to taste &transfer to a shallow bowl. Garnish with pea tendrils, pepitas & fresno rings.
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