Thursday, May 14, 2009

Israeli Couscous with Peas

The Sazón Goya gives this dish an interesting flavor and a beautiful golden orange color, and the addition of the Spanish seasoning to the Israeli pasta means that you are making your own version of world peas. *

1 cup Israeli couscous
Pinch of salt
1 envelope of Sazón Goya con culantro y achiote (cilantro and achiote)
1 tsp. butter
3/4 cup frozen peas

Put the couscous in a pan. Pour in boiling water just to cover and add an additional cup of boiling water. Add salt, the sazón, the butter, and the peas. Bring to a boil again, stir well, then turn down heat to low. Cover pan and simmer for 8 minutes. Stir well and serve. 

*As in "imagine whirled peas" for the pun-impaired.

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