vegan, makes about 5 servings
1 1/3 cups Israeli couscous + 2 1/2 cups water + dash of salt
1 cup nutritional yeast
1/4 cup olive oil
1 T garlic powder
1/4 cup raisins
2 cups frozen organic green peas
1 can white beans
2 Tbsp apple cider vinegar
1 tsp pepper
2-3 Tbsp Vegenaise (optional) - note, the addition of Vegenaise is not factored into the nutrition label above. It add a nice creamy texture to the pasta.
optional: handful of chopped fresh basil (or your fave dried herbs)
Directions:
1. Toast the dry couscous in 1 Tbsp of olive oil in your soup pot over medium heat - stir and toast for about 1 minute.
2. Add in the couscous water and a pinch of salt. Bring to a boil, cover with lid, reduce heat and let simmer for about 8-10 minutes. When the time is up, turn off the heat, but do not remove the lid. Let the pasta sit for another 5 minutes.
3. Lift the lid and fold in the remaining 2 tbsp of olive oil, vinegar, nutritional yeast, garlic powder, raisins, Vegenaise, pepper and canned white beans. The warm pasta will warm the ingredients and create a soft sauce. Fold in fresh basil or herbs (optional).
4. The last step is to gently steam your frozen peas and then fold them into the mixture as well. You can also fold the frozen peas directly into the hot pasta and allow it to heat gently.
5. Serve your pasta warm and with a big spoon! dive in.
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