Israeli Couscous Salad with Mint, Prosciutto, and Peas

Ingredients:

• 1 pack (200 RUR) of plain or whole grain couscous
• 0.5 cup frozen green peas, defrosted
• 60 g thin slices of prosciutto (6-7 pcs.), cut into thin strips
• 0.5 cup fresh mint leaves, coarsely chopped
• 2 tablespoons extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice + 3/4 tsp finely grated lemon zest + lemon wedges for serving

Preparation:

1. Bring 1.5 cups of water to a boil in a small saucepan. Place the couscous and green peas in a larger bowl, stir once, cover with foil, and let steam for 5 minutes.
2. Remove the foil from the bowl and fluff the couscous with a fork. Set aside to cool to room temperature, about 10 minutes. Add the prosciutto, mint, olive oil, lemon zest and juice, 1 teaspoon salt, and 1/4 teaspoon black pepper; toss well. Serve the couscous at room temperature with lemon wedges.