1 cup dry couscous (usually found near rice and grains, or the international aisle of the grocery store)
1/3 cup pine nuts
2 tsp fresh garlic, minced
1 shallot, minced
1 cup fresh or frozen peas (defrosted)
1 tbsp fresh mint, finely chopped
1 tbsp fresh parsley, finely chopped
kosher salt and freshly-ground pepper, to taste
Bring the water and 1 tbsp of the olive oil to a boil. Stir in the couscous, remove from the heat, cover and let sit for 5 minutes, until all of the liquid has been absorbed. Fluff with a fork.
Meanwhile, toast the pine nuts in a dry skillet over medium heat, until golden brown, about 2-3 minutes. Remove from the skillet and set aside. Add the remaining 1 tbsp of olive oil to the hot skillet. When the oil begins to shimmer, add the garlic, shallot and peas and cook, stirring occasionally, until the peas just begin to soften, about 1-2 minutes. Season to taste with salt and pepper. Add the pea mixture and the herbs to the couscous and stir to combine. Serve warm.