Categories:Viewed: 47 - Published at: 9 years ago


  • 1 (16 ounce) bag frozen peas
  • 1 tablespoon extra virgin olive oil
  • 1 13 cups israeli couscous
  • 2 12 cups water
  • 2 teaspoons garlic powder
  • 3 tablespoons nutritional yeast


  • Place the extra virgin olive oil and the dry couscous into a large pasta pot.
  • Turn on heat.
  • Stir continuously and toast couscous over heat for 3-5 minutes - just until the couscous becomes slightly browned.
  • Add in the water, garlic powder, nutritional yeast, salt/pepper and optional pinch of saffron.
  • Stir well.
  • Bring to a boil.
  • Reduce heat to medium, cover with lid and let slow boil for 10 minutes.
  • (If the heat is too hot, the oil will burn the couscous on the bottom of the pan.
  • ).
  • When the 10 minutes are up, turn off heat but DO NOT remove lid yet.
  • Let pot sit, covered for an additional 5 minutes.
  • Remove lid, fluff hot couscous with fork and add the frozen peas (I like to thaw mine a bit by running them under hot water for 5 minutes.
  • Fold the cold peas into the hot pasta balls.
  • The hot pasta will that and 'cook' the peas mildly.
  • Cover with lid and let sit for another 2 minutes.