Appetizer / Side Dish / Salads

Couscous & Clover

Couscous & Clover

Prep time

20 minutes

Cook time

15 minutes


6 servings

Partnering with our friends at Culinistas, we crafted this recipe for the ultimate couscous. This plant-based dish is perfect for your Memorial Day family meals and is packed with delicious flavor. This take on couscous is bright, yet grounded with fresh cumin & onion powder, and has a slight bite from Fresno Chili. Even if you don't usually like couscous, give this a try and you may be surprised!

In this recipe

Original Extra Virgin Olive Oil (500ml)
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  • ½ cup pearled couscous
  • 2 cups English peas, shelled
  • 1 cup pea tendrils, plus more for garnish
  • ¾ cup pepitas, divided, plus more for garnish
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon cumin, ground
  • ½ teaspoon onion powder
  • ¼ cup Kosterina Original Extra Virgin Olive Oil, plus more for drizzling
  • ½ Fresno chili, seeded, minced, plus thinly sliced rings for garnish
  • Salt & freshly ground pepper, to taste


  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.