Couscous with Blueberries and Sugar Snap Peas

Blueberries are in season now, and this is a great way to use them!

Mats
2c uncooked couscous
2 Tbsp olive oil
1/2 onion, chopped into 1/4 inch bits
1 Tb garam masala
1 tsp cinnamon
2 cups blueberries (about a pint and a half)
2 cups sugar snap or snow peas, cut in half
1/4 c sour cream
1/4c mint, chopped
1/2c roasted, unsalted cashews

Boil 2 1/2c water in a pot that has a lid. Turn off the heat, add the couscous and cover with a tight-fitting lid for 5 minutes.

Heat 1Tb oil in a large saucepan. Add chopped onion to hot oil and cook for 2 minutes. Stir in garam masala and cinnamon, then continue cooking for an additional 5 minutes.

Add other 1Tb oil to pot, then add peas. Cook for 3 minutes.

Add blueberries and cook for 1 minute.

Pour blueberry mixture into a large bowl, add cooked couscous, mint and cashews. Serve with a dollop of sour cream.