Whole Wheat Couscous with Pea Shoots, Sesame and Lemon

This quick and easy recipe comes from Elizabeth Schneider’s Amaranth to Zucchini: The Essential Recipe. Ms. Schneider offers 2 ideas, in one, corn kernels are cooked a minute before adding the couscous and butter and pea shoots. Here is the other variation, with an Oriental twist provided by the sesame oil.

Pea Shoots

In any case, be sure to trim the heavy base from each pea shoot as necessary. “Tough tendrils will not be transformed by cooking.” But couscous can be ready to eat in 15 minutes.

Couscous with Pea Shoots

3 cups lightly packed pea shoots

1 ¼ cups water

½ teaspoon Real Salt

1 cup whole wheat couscous (or regular couscous)

¼ to ½ teaspoon dark sesame oil

2 teaspoons freshly squeezed lemon juice

Bring water to boil with salt. Remove from the heat and immediately stir in the couscous and pea shoots. Cover. Let stand 10 to 15 minutes. Fluff with a fork, adding in the oil and lemon juice. Serve warm.

Makes 4 side dish servings.

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Potatoes from the Grill with Saffron Pea Shoots

Saffron, the world’s most expensive spice, brings a rich, golden yellow hue and exotic world-market flavor to what could be everyday potatoes and peas. Peas, here in the form of choice leaves and tendrils from the pea plant itself, and grilled potatoes, all fresh from the soil of Ranui Gardens.

2 pounds potatoes

Extra virgin olive oil

Real Salt and freshly ground pepper

1/4 teaspoon saffron threads

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped sweet onion

3 to 4 cups loosely packed fresh pea shoots, coarsely chopped

1 tablespoon white wine or water

2 teaspoons fresh lemon juice

Scrub the potatoes and cut them into serving portions: If the potatoes are large slice them lengthwise about ¾-inch thick. If they are small, cut them in half. Par-cook the potatoes in a vegetable steamer (or in a microwave oven) until they are just tender when pierced with a fork. Set aside until they are cool enough to handle.

Light a grill. Brush the potatoes with olive oil and season with salt and pepper. On a vegetable grilling accessory tray, grill over high heat, turning occasionally until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled potatoes to a serving platter.

Heat a dry skillet over medium-low flame. With your fingers crush the saffron into the skillet and toast the saffron about 15 seconds, until it is just brittle, being careful not to burn it. Immediately add 2 tablespoons of olive oil. Increase the flame to medium and cook and stir the onions until they are translucent. Add the pea shoots and white wine and stir until the pea shoots are wilted. Remove from the heat and stir in the lemon juice. Season to taste with salt and pepper. Spoon the pea shoots over the grilled potatoes.

Makes about 4 servings.

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