Couscous with peas and onions

This recipe practically makes itself! I dumped everything in, made the protein (code for: put popcorn shrimp in the toaster oven and thawed out the cocktail shrimp), and stirred it a few times while I cleaned the cutting board and knofe, and set the table.

This is from the Moosewood cookbook. They recommend servng with lemon wedges or balsamic vinegar, but we didn't like that.

Couscous With Peas And Onions

1 1/2 cups finely chopped onion

1 tablespoon olive oil

1 cup fresh or frozen peas

1 1/2 teaspoons chopped fresh sage (I used dried.)

1/2 teaspoon salt

1 1/3 cups water (or whatever the box says to use for 1 cup)

1 cup whole-wheat couscous (I used Isralei, tonight, and it was good!)

salt to taste

Combine onions and oil in heavy skillet, preferably nonstick. Cover and saute, stirring occasionally, for 10 to 15 minutes over medium until lightly browned. Add peas, sage, salt, water and couscous. Cover and cook on low heat for 5 minutes or until the peas are tender but still bright green and all of the water is absorbed. Stir couscous with a fork to fluff it. Add salt to taste.