Couscous with black-eyed peas and greens from The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com by Martha Rose Shulman

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Notes about this recipe

  • aeader on July 10, 2022

    A healthy dish that was a good way to use up a very large bunch of chard from our CSA. The flavors were good but subtle. I used the full 2Tbsp of harissa but my harissa wasn't very spicy. I used 2 tsp salt which was perfect. I soaked the peas overnight before cooking because they were a bit old, and they came out perfectly tender.

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