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Whole Wheat Couscous with Pea Shoots, Sesame and Lemon

Pea shoots will be in our Ranui CSA box this week. A quick consult in the 777 page vegetable “bible”,  Amaranth to Zucchini: The Essential Reference brings us this recipe for Whole Wheat Couscous with Pea Shoots, Sesame and Lemon.

Whole Wheat Couscous with Pea Shoots, Sesame and Lemon

Membership in a CSA (Community Supported Agriculture) introduces us to new vegetables. Amaranth to Zucchini: The Essential Recipe, offers practical information that smoothens our introduction.

Author Elizabeth Schneider provides informative bites with each vegetable entry in the book, including tidbits of interest for both vegetable scholars and cooks. The preparation tips and cooking methods options are comprehensive. I enjoy the encyclopedic detail of each entry, and there are over 275, but for me this is a cookbook. I study, and then I cook.

Whole Wheat Couscous with Pea Shoots, Sesame and Lemon

Pea Shoots

About pea shoots Ms. Schneider says, “Tough tendrils will not be transformed by cooking.” (Pea shoots are the curly tips of the twining vine. Sprouts are just that—the first sprout from the seed, like alfalfa sprouts.)

I always peruse the section in the cookbook for each vegetable called “Pros Propose”, where Ms. Schneider collaborates with culinary professionals. Hundreds of chefs and cookbook authors, food scientists, scholars, and distributors present creative recipe ideas throughout the book. The pros that propose for peas and their sprouts and shoots include Alice Waters, Sylvia Thompson and chef Jesse Cool.

Couscous with Pea Sprouts, Sesame, and Lemon is a secondary recipe under A to Z’s Quick Couscous with Pea Sprouts of Shoots and Corn. My slight variation uses the pea shoots in our CSA box and whole wheat couscous.

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Whole Wheat Couscous with Pea Shoots, Sesame and Lemon
Whole Wheat Couscous with Pea Shoots, Sesame and Lemon
Author: Letty Flatt
Ingredients
  • 3 cups chopped and lightly packed pea shoots
  • 1 ¼ cups water
  • ½ teaspoon Real Salt
  • 1 cup whole wheat couscous (or regular couscous)
  • ¼ to ½ teaspoon dark sesame oil
  • 2 teaspoons freshly squeezed lemon juice
Instructions
  1. Bring water to boil with salt.
  2. Remove from the heat and immediately stir in the couscous and the chopped pea shoots. Cover.
  3. Let stand 10 to 15 minutes.
  4. Fluff with a fork, adding in the oil and lemon juice.
  5. Serve warm.

 

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