Rachid and Salima’s Peas, Favas, and Couscous

Le Couscous aux Petit Pois et Fèves de Rachid et Salima

Fava beans can provoke a rare hereditary disease similar to anemia, called favism, in people taking certain medications. Consult www.encyclopedia.thefreedictionary.com for more information.

3 pounds (1.5 kg) fresh peas, in the pod, shucked (to give 3 ½ cups peas)

2 pounds 12 ounces (1 kg 360 g) favas in the pod, shucked (to give 3 cups favas)

2 tablespoons extra virgin olive oil

Fleur de sel

1 heaping tablespoon dried mint leaves

10 cups cooked couscous or other light grain such as quinoa

  1. Bring water to a boil in the bottom of a steamer. Steam the favas just long enough to loosen their inner skin, about 5 minutes. Remove the beans from the steamer, and when they are cool enough to handle, remove the skin.
  2. Return the water in the steamer to a boil and steam the peas until they are tender through, about 16 minutes. Transfer the peas to a large, warmed bowl and toss them with the olive oil.
  3. With the water in the steamer at a gentle boil, steam the skinned favas just until they are completely tender, an additional 3 to 4 minutes. Transfer the favas to the peas, toss them gently with the peas, season them with salt. Add 12 cups cooked couscous to the favas and the peas and fold the ingredients together so the peas and beans are thoroughly combined with the couscous.
  4. Crumble the mint over the top of the couscous and the peas, sprinkle with fleur de sel, and serve.

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