Weeknights are reserved for easy to prepare dinners featuring fresh, good for you foods. The recipe below features Israeli couscous topped with a medley of my favorite summertime flavors. It's so delicious and satisfying even the most finicky eaters will love it.
Israeli Couscous Topped with Peas, Pancetta & Mint
2 cups cooked Israeli couscous
4 ounces pancetta, chopped
1 medium red onion, chopped
1 cup dry white wine
1 cup frozen peas, thawed
2 tablespoons chopped fresh mint
4 ounces ricotta
salt and pepper to taste
Heat olive oil in a large skillet over medium and cook pancetta about 2 minutes, stirring often. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes.
Add cooked couscous and mix together. Serve topped with ricotta.