Israeli Couscous with Asparagus, Peas and Sugar Snap Peas

May 23, 2010

When I was paging through the the June issue of Bon Appétit at the gym on Thursday I came across a recipe of for Israeli Couscous with Asparagus, Peas and Sugar Snap Peas and I knew it would be a great dish to make.  I love salads with grains because they are great cold, hot or room temp and make excellent lunches at work.

 

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 (I used chicken 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
 
Directions
  • 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 13/4 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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This made a great light dinner after my French feast earlier in the day and I know it will be tasty for lunch. I loved the subtle lemon flavor from the dressing and that the veggies stay nice and crispy. In our normal Sunday night tradition we pulled a bottle of wine from the wine cabinet and wanted something that would be light enough to pair with the salad. Mike grabbed a 2007 Weyland Estate Reserve Pinot Noir. It had the normal aromas of rose petal, dark cherry, pomegranate and a hint of spice. The flavors were berry with a hint of oak, my kind of Pinot Noir. Pinot is often paired with salmon, pork and turkey but I think it is such a versatile red that it could pair with just about anything.

 

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