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    You are in: Home / Recipes / Israeli Couscous With Asparagus, Peas, and Sugar Snap Peas Recipe
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    Israeli Couscous With Asparagus, Peas, and Sugar Snap Peas

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Motley Oklahoman's Note:

    Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.

    Ratings & Reviews:

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    Nutritional Facts for Israeli Couscous With Asparagus, Peas, and Sugar Snap Peas

    Serving Size: 1 (193 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 311.2
     
    Calories from Fat 108
    34%
    Total Fat 12.0 g
    18%
    Saturated Fat 2.8 g
    14%
    Cholesterol 7.3 mg
    2%
    Sodium 142.6 mg
    5%
    Total Carbohydrate 40.1 g
    13%
    Dietary Fiber 5.8 g
    23%
    Sugars 3.0 g
    12%
    Protein 11.9 g
    23%

    The following items or measurements are not included:

    vegetable broth

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