Mint, Peas and Couscous

     I have been thinking about what people want when they say they need really easy recipes. I have been told that my recipes look delicious but also look to involved to make. The standard for what makes a recipe easy is very subjective. I feel a recipe is easy if I was able to prepare something in less than thirty minutes. Something that takes an hour to make can still be easy if at least half that time is cooking time, like something simmering on the stove or baking in the oven. Others feel a recipe is easy when it has less than 5 ingredients. Then there are those that feel it is easy if it only requires opening a can or jar and heating. Okay, I don't feel that is cooking but it does qualify as preparing a meal. An easy recipe could also be defined by the cooking technique required. Working parents that have young children often struggle with having the energy at the end of the day to make a meal when they get home and young kids have melt downs if they aren't fed right away. I think the definition for what is an easy recipe then will vary based on lifestyle, cooking prep required, cooking technique and simply time available to prepare a meal.

     I am pondering this issue after having conversations this past week with my son and daughter. My son, in his late 20's, works full time and has been focusing more on his health the past year. He works out regularly at a gym after work and has transitioned to mindfully eating organic, whole foods. Getting home around 8 pm he needs very simple meals to prepare. My daughter, a mother of two young children, is a nurse and works 12 hour shifts. Her off time is filled with trying to catch up on things like run errands or do laundry. She finds it difficult to even think about what to plan for meals. I remember well raising a family and how exhausting daily experiences can be. Although their lifestyles are different they both want to eat health but really don't have much time for preparing meals. So I am going to do some brainstorming and see if I can come up with super easy meals that can be made from scratch. I realize that not just a recipe is needed but also the ideas for creating simple, balanced and healthy meals with little time. 

     I prefer eating vegan mostly but do eat fish or chicken a few times a month. My kids and husband are not vegan. My husband though enjoys just about everything I cook so he has been eating a lot of vegan meals. I started this blog to focus on plant based, whole foods (vegan) but will be adding some meat & fish recipes that will help my family with their meal planning. My recipes will still be dairy-egg free and include gluten free baking recipes. The ultimate goal is- mindful eating that nourishes bodies for optimal health.

     Now for today's recipe...this recipe evolved from me thinking about how I could use the mint that is growing in my new, small container garden and that I was going to a friends house for a pot luck. Peas and mint have always been best buddies and I had this jar of pearl couscous in the cabinet that just seemed like a nice pot luck item. This recipe is super easy by my standards. I don't think my kids will say it is super easy but perhaps they will think it is easy. The first two steps in the recipe below take about 25 minutes, from start to finish which includes cutting vegetables and cooking time. Once cooked, it can be eaten as a hot dish. For a hardier meal, additional protein could be added, like a cup of canned kidney beans, rinsed and drained. I wanted it to be a salad so I chilled the couscous then added chopped lettuce and fresh mint. If you don't have fresh mint then just omit it. The dish will still taste good. You could also try fresh basil instead of mint. 

Mint, Peas and Couscous

Serves 6

This recipe can easily be halved.

printable recipe

Ingredients:

1 c. button mushrooms, sliced

½ c. red onion, diced

½ c. red bell pepper, diced

2 c. frozen peas

1 ½ c. low sodium vegetable broth

1 cup pearl couscous

1 lemon

1 T. extra virgin olive oil

Black pepper

2 T. fresh mint, chopped

2 c. heart of romaine lettuce, sliced or shredded (if making this a salad)

Directions:

1. In a large skillet, on medium to medium-high heat, add the mushrooms, red onion, bell pepper, peas and ¼ cup of vegetable broth. Cover and cook for 3-5 minutes, until onion and mushroom are soft. Transfer vegetables to a bowl and set aside.

2. In the same skillet add 1 ¼ cup of vegetable broth. Bring to a boil. Add the pearl couscous, reduce to a simmer, cover and cook 8-10 minutes. The liquid should be absorbed.

3. Return the vegetables to the pan. Squeeze the juice of one lemon into the pan and add 1 T. extra virgin olive oil. Stir to combine. Season with pepper if you like.

This can be served now as a hot side dish. Add the mint just before serving.

If you want to make a refreshing warm weather salad place the mixture in a large bowl and allow to chill in the refrigerator for at least one hour. When the mixture is cold, toss in torn or shredded lettuce and fresh mint.