Ingredients
Product used:
1 cup of McCain Peas – cooked as per packet instructions
- 1 ½ cups cous cous
- 1 cup hot chicken stock
- 1 cup boiling water
- 1 tbs butter – melted
- ¼ cup flaked almonds – lightly toasted
- 1 cup fresh mint leaves
- ¼ cup dried cranberries
- 1 pomegranate – seeds (arils) only, membrane discarded
- 2 shallots – ends trimmed and finely sliced
- 2 tbs olive oil
- 2 tbs apple cider vinegar
- 2 tbs fresh lemon juice
- 2 tsp ground cumin
Method
1. | Place melted butter and cous cous in a medium heatproof bowl, add liquid, cover and let sit for 2-5 minutes or until liquid is fully absorbed. Remove cover and use fork to fluff and separate the cous cous grains. |
2. | Meanwhile, place olive oil, apple cider vinegar, lemon juice and cumin in a small bowl and mix well to combine. |
3. | Place McCain Peas, almonds, mint leaves, cranberries, shallots and pomegranate seeds into a large mixing bowl, add cous cous and dressing, toss gently to combine. Refrigerate until ready to serve. |
Pomegranate and Pea Couscous
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Place melted butter and cous cous in a medium heatproof bowl, add liquid, cover and let sit for 2-5 minutes or until liquid is fully absorbed. Remove cover and use fork to fluff and separate the cous cous grains. |
2 | Meanwhile, place olive oil, apple cider vinegar, lemon juice and cumin in a small bowl and mix well to combine. |
3 | Place McCain Peas, almonds, mint leaves, cranberries, shallots and pomegranate seeds into a large mixing bowl, add cous cous and dressing, toss gently to combine. Refrigerate until ready to serve. |