Makes 8 servings

1 tablespoon olive oil

1/3 cup finely chopped yellow onion

1 1/2 cups Israeli couscous

2 cups chicken stock

1 cup frozen petite peas

3 tablespoons finely chopped fresh mint

1 tablespoon finely grated lemon zest

2 tablespoons freshly squeezed lemon juice

1 tablespoon minced fresh flat-leaf parsley

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, 2 to 3 minutes, until tender and aromatic. Stir in the couscous and cook 2 to 3 minutes longer, until evenly coated with oil and lightly toasty in aroma. Add the stock and bring to a boil. Cover, decrease the heat to low, and simmer 12 to 14 minutes, until tender.

2. Stir the peas, mint, lemon zest, lemon juice, parsley and olive oil into the couscous, then season to taste with salt and pepper. Cook the couscous, stirring, over medium-low heat until the mint and lemon are aromatic, 2 to 3 minutes longer. The couscous should be tender and the mixture fluffy, not soupy. If it is too dry, add a few tablespoons stock or water.

From "Memorable Recipes To share With Family and Friends," Renée Behnke with Cynthia Nims.