Wednesday, July 6, 2016

Israeli Couscous With Peas, Pancetta & Mint

By: The Food Hunter

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
(printable recipe)

2 cups cooked Israeli couscous
olive oil
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.

8 comments:

  1. This sounds delicious. I love mint with peas, such a yummy flavor combo.

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  2. This looks so amazing! I love israeli couscous!

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  3. I love couscous dishes! Such a fun meal idea!

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  4. Couscous is the best and I don't make it nearly enough!

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  5. This looks so delicious, the summer flavors are wonderful!

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  6. Always wanted to try adding mint into savory dishes.

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  7. I've never tried mint with peas before! This looks yummy I would totally throw it over a bed of salad and call it dinner!

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