Couscous & Clover

Instructions

1. 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. 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. 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. 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.