Sugar Snap Peas with Cous Cous and Cajun Butter
Ingredients:
– Cous Cous (prepare according to package instructions)
– 1/2 lb. sugar snap peas, ends trimmed
– 1/4 c. almonds, chopped
– I clove garlic, chopped
– 3 tbsp. butter
– 1 tbsp. Mangia Cajun Dry Rub
– zest of one lemon
– pinch salt
Directions:
1. Prepare cous cous according to package instructions
2. Meanwhile, in a small pot boil water and add sugar snap peas. Let them cook until they are bright green, about 3 minutes. Strain and set aside.
3. On medium heat let butter, Mangia Cajun Rub, and a pinch of salt cook until golden brown
4. Add almonds, lemon zest, and garlic to the butter mixture and let cook until almonds are slightly toasted, stirring often to avoid burning.
5. Add snap peas and toss to coat. Let cook until peas are warmed through.
6. Serve cous cous topped with buttered snap peas, yum yum yum!!!
1. Prepare cous cous according to package instructions
2. Meanwhile, in a small pot boil water and add sugar snap peas. Let them cook until they are bright green, about 3 minutes. Strain and set aside.
3. On medium heat let butter, Mangia Cajun Rub, and a pinch of salt cook until golden brown
4. Add almonds, lemon zest, and garlic to the butter mixture and let cook until almonds are slightly toasted, stirring often to avoid burning.
5. Add snap peas and toss to coat. Let cook until peas are warmed through.
6. Serve cous cous topped with buttered snap peas, yum yum yum!!!
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