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Living Well Recipes: Israeli Couscous with Asparagus, Peas, and Sugar Snaps

A simple, summery way to enjoy fresh vegetables.
Israeli Couscous with Asparagus, Peas, and Sugar
Snaps
Adapted from Bon Apptit

4 Tbsp. Olive oil, extra virgin, divided
2 Tbsp. Lemon juice, fresh
2 ea. Garlic cloves, minced, divided
1/2 tsp. Lemon peel, finely grated
1 1/3 c. Israeli couscous (6 to 7 ounces)
1 3/4 c. Vegetable broth
14 oz. Asparagus spears, slender, trimmed, cut diagonally into 3/4-inch pieces
8 oz. Sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
1 c. Green peas, shelled fresh or frozen and thawed
1/3 c. Chives, chopped
1/2 c. Parmesan cheese, finely 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 saut 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; saut 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.
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