Light and fresh, this couscous can be served hot as a side dish for any number of entrees, or at room temperature as you would any other pasta- or grain-based salad. Israeli couscous is a small, round semolina pasta resembling barley or large tapioca pearls. Traditional couscous is much smaller and is soaked rather than boiled; I prefer Israeli couscous for its uniform shape and its firm yet tender texture. Diced roasted red pepper and sweet green peas deliver a pop of color to the pearly couscous. Mildly assertive green onions balance the peas’ and pepper’s sweetness, as do tart lemon juice and its bright zest. Pine nuts, toasted to deepen their flavor, add their crunchy yet creamy texture to the mix.

　　

Ingredients

serves 4 to 6

　　1/2 pound (1 1/2 cups) Israeli couscous

　　3 tablespoons unsalted butter

　　1 teaspoon finely grated lemon zest

　　Juice of 1 lemon

　　1 teaspoon honey

　　2 cups frozen peas, thawed

　　1 red bell pepper, roasted, peeled, seeded, and finely diced (see page 250)

　　3 green onions, green and pale green parts, thinly sliced

　　3 tablespoons pine nuts, toasted (see page 250)

　　1/4 cup finely chopped fresh flat-leaf parsley

　　Kosher salt and freshly ground black pepper

　　

Step 1

Bring 2 quarts of salted water to a boil in a large saucepan. Add the couscous and cook until al dente, about 8 minutes. Drain well in a colander.

　　

Step 2

Melt the butter in a large sauté pan over medium heat. Stir in the zest, lemon juice, and honey and cook for 30 seconds. Add the couscous, peas, and red pepper and cook until heated through, about 2 minutes. Stir in the green onions, pine nuts, and parsley and season with salt and pepper. Serve hot or at room temperature.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.