|¼||cup pine nuts|
|Salt and pepper, to taste|
|3||scallions, thinly sliced|
|¼||cup chopped fresh parsley|
|1||cup frozen peas (rinsed under cold water)|
|Grated rind and juice of 1 lemon|
|1||tablespoon olive oil|
1. In a dry skillet over medium-high heat, toast the pine nuts, shaking the pan constantly, for 5 minutes or until they are golden; remove from the pan and set aside.
2. In a saucepan, bring the water, butter, and a pinch of salt to a boil. Add the couscous and return to a simmer. Remove from the heat, cover the pan, and set aside for 5 minutes or until all the water is absorbed. Fluff with a fork.
3. Transfer couscous to a bowl. Add the pine nuts, scallions, parsley, peas, lemon rind and juice, olive oil, salt, and pepper. Taste for seasoning and add more salt and pepper, if you like. Sydney Oland