You know that saying: what grows together, goes together? So true. Surely it is not a coincidence that peas are ready when mint is at its finest! Last year we moved our mint and our raspberries to the side of the house to let them grow as they wish. They started out separate but now it's all one big giant raspberry mint forest. What to do with all the mint? Yes, I suppose I could drink them in a summer of mojitos but I haven't quite mastered the perfect recipe yet so for now I will stick to cooking with it.
Here is a quick seasonal side recipe to any barbecued meat that is sure to please everyone, including my 5 year-old non-cheese lover who had 2 helpings!!
Coucous with Peas, Mint and Feta
1 1/3 cup dried couscous (made in Canada)
1/2 cup fresh peas - from the pods - you can use more, it was all that I had ready (0 mile diet, from the yard)
1/4 cup feta (made in Canada)
5 large mint leaves - or more if you love mint (0 mile diet, from the yard)
Olive oil (one can only wish this was local)
Prepare couscous as per package directions. Bring a small pot of water to a boil, add peas for about 6 minutes and strain. When couscous is ready, fluff with a fork and stir in peas. Cut feta into small cubes and stir in. Stack your mint leaves on top of each other, roll them up lengthwise and cut them finely crosswise. You should have a little chiffonnade of mint leaves. Stir them in. Add a bit of olive oil and you're ready to serve. I didn't take a picture of the dish because the boys literally inhaled it!