Thursday, March 29, 2012

Israeli Couscous with Asparagus, Peas and Sugar Snaps (Week 14)

Found this wonderful recipe on Epicurious (this really cool ap on my iPhone) while I was sitting in the parking lot of the Vineyard Farmer's Market last night.  I was inspired and I luckily had couscous in my pantry!  I am using their photo (thank you Bon Appétit, so much nicer than the photos all of you routinely get from my iPhone).

Oh....I did not have the Israeli couscous but it worked fine with regular couscous!  Really fresh and yummy.  I am thinking this would be great on our table Easter Sunday!

  • 4 tablespoons extra-virgin Verni olive oil, divided 
  • 2 tablespoons fresh lemon juice (organic Meyers)
  • 2 large garlic cloves, minced, divided
  • 1/2 teaspoon finely grated lemon peel (from the same Meyers lemons above)
  • 1 1/3 cups Israeli couscous (6 to 7 ounces) -- I used regular couscous
  • 1 3/4 cups (or more) vegetable broth
  • 14 ounces thin asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (2 1/2 cups)
  • 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (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

  • 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.

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