Recipe: Israeli Couscous with Asparagus, Green Peas & Sugar Snap Peas

The title of this recipe is pretty self explanatory as far as the ingredients.  Quite simple, very refreshing and oh so delicious.  The recipe can feed 4 people, but I can just about eat the whole bowl all by myself.  It is that good.  I found this recipe by doing a google search for israeli couscous recipes and I did get very lucky.  So, I hope you will give it a try, here is the original recipe that I found on Epicurious.com. In my version, I left our the fresh chives because I could not find any, so don’t fret if you don’t have it handy.  The chives serve more as a garnish, in my opinion.

I posted a 13 second video of my preparation on my Instagram page if you would like to take a look. But to be clear, this recipe takes more than 13 seconds to prepare, ha, ha.

INGREDIENTS:

  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 2 large garlic cloves, minced, divided
  • 1/2 teaspoon finely grated lemon peel
  • 1 1/3 cups Israeli couscous (6 to 7 ounces)
  • 1 3/4 cups (or more) vegetable broth
  • 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
  • 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
  • 1 cup shelled fresh green peas or frozen, thawed
  • 1/3 cup chopped fresh chives
  • 1/2 cup finely grated Parmesan cheese (use Vegan cheese if preferred)

DIRECTIONS:

THE DRESSING: Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside.

Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes.

Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.

Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
Add couscous to bowl with vegetables.

Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.