Peas and chives really dress up this side dish.
Recipe information
Yield
Makes 4 servings
Ingredients
1 (14 1/2-ounce) can low-salt chicken broth
1 1/2 cups shelled fresh peas or frozen peas
2 tablespoons (1/4 stick) butter
Pinch of saffron threads
1 1/4 cups couscous
1/4 cup chopped fresh chives
Preparation
Bring chicken broth to simmer in medium saucepan. Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl. Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat. Add couscous; stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork. Gently mix in chives and peas. Season to taste with salt and pepper. Transfer couscous to large bowl.
