1
Steam the halved Brussels sprouts until tender-crisp.
2
Steam the snow peas until tender-crisp.
3
Cook the Israeli couscous according to package directions, adding the frozen peas during the last few minutes of cooking. Drain well.
4
In a large pan, melt the butter over medium heat.
5
Add the pine nuts to the pan and toast until golden brown, stirring frequently.
6
Add the steamed Brussels sprouts and snow peas to the pan with the butter and pine nuts. Sauté for a few minutes until slightly browned and heated through.
7
Transfer the cooked couscous and peas to a large mixing bowl.
8
Add the sautéed Brussels sprouts, snow peas, and pine nuts to the bowl.
9
Season with freshly ground black pepper and drizzle with olive oil or vinaigrette.
10
Chop the fresh mint and other herbs (parsley/dill).
11
Add the chopped herbs and crumbled feta cheese to the mixing bowl.
12
Toss all ingredients together until well combined. Serve warm or at room temperature as a side dish.