Fill a medium pot with water and bring to a boil. Add salt until it tastes briny like the ocean. When the water returns to a rolling boil, add the couscous and boil until al dente, about 7 minutes. Add the peas and cook for 1 minute longer. Drain the couscous and peas in a colander and run under a stream of cold water to stop the cooking process.
Vegan: Omit the cheese from the pesto recipe.
Gluten-free
Ingredients
Below is a recipe from award-winning chef Chris Cosentino, chef-owner of Cockscomb in San Francisco, CA.
This is a gooey, cheesy sandwich, a marriage of garlic-spiked chickpeas and already braised greens—and with a little punch of something extra.
Like carbonara, cacio e pepe is a relative newcomer to the Roman repertoire, first appearing in the mid-twentieth century.
This bowl is perfect as a lazy breakfast or brunch for two.
A good dip is hard to resist.
Baked butternut squash rubbed with balti spices and filled with salty feta, sweet sun-dried tomatoes and fresh mint. No wonder this is a great veggie dish that is filling and packs a lot of flavor.
It pays to use high-quality extra-virgin olive oil in this dish.