Israeli Couscous with Favas, Feta and Mint
This recipe for Israeli Couscous with Favas, Feta and Mint is a perfect spring side dish – showcasing all that is fresh and springlike. If you don’t have, or can’t get fresh fava beans, feel free to substitute fresh spring peas
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 teaspoon unsalted butter
- ½ cup finely chopped onion
- 1 ½ cups Israeli Couscous
- 1 ¾ cups reduced-sodium or homemade chicken stock
- ½ teaspoon salt
- ½ cup shelled blanched fava beans (second skin removed if large)
- ½ cup feta cheese crumbles
- ¼ cup thinly sliced fresh mint leaves loosely packed, or to taste
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
- 4 lemon wedges
Instructions
- Heat the oil and butter together in a medium sauté pan over medium heat; add the onion and cook until softened, about 2 - 3 minutes then add the couscous; stir until they are coated in the oils and just beginning to get a little toasty edge. Add the chicken stock and bring to a simmer; cover and cook 10 minutes over medium-low heat. Remove the cover and add the fava beans (or peas); cook for 2 - 3 minutes, adding a bit more liquid if needed, or until the vegetables are tender. Remove from the heat; stir in the cheese, mint leaves, parsley, and lemon zest. Taste and adjust for salt and pepper. Serve with the lemon wedges to squeeze over the top.
Notes
The times do not consider the time it will take to double peel the fava beans.
Nutrition
Serving: 1 servingSodium: 500mgSugar: 6gFiber: 3gCholesterol: 19mgCalories: 272kcalPolyunsaturated Fat: 4gSaturated Fat: 4gFat: 9gProtein: 14gCarbohydrates: 36g
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