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Title: Couscous with Peas, Lettuce, and Mint

2 T olive oil
6 - scallions, thinly sliced
2 1/4 C vegetable stock
2 T lemon juice
2 C frozen baby green peas
1/4 - medium head butter lettuce, shredded
1/4 t dried lemon peel
0 - salt and pepper to taste
1 1/2 C instant couscous
2 T fresh mint, finely chopped

In a large deep-sided skillet with a lid, heat the oil over medium heat. Add the scallions and cook, stirring constantly, for 1 minute. Add the broth and lemon juice; cover and bring to a boil over high heat. Uncover and add the peas, lettuce, lemon peel, salt, and pepper. When the mixture returns to a boil, quickly stir in the couscous. As soon as the mixture returns to a boil, cover, remove from the heat, and let stand until all the broth is absorbed, 7 minutes.

Uncover and fluff with a fork. Add the mint and toss well with the fork to combine.

From Mediterranean Vegan Kitchen
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