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Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.
- 59.16 ml extra virgin olive oil, divided
- 29.58 ml fresh lemon juice
- 2 large garlic cloves, minced, divided
- 2.46 ml lemon zest
- 314.66 ml israeli couscous (6 to 7 ounces)
- 414.03 ml vegetable broth (or more)
- 396.89 g asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
- 226.79 g sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
- 236.59 ml green peas, thawed (fresh or frozen)
- 78.07 ml fresh chives, chopped
- 118.29 ml parmesan cheese, grated
- 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.