israeli couscous


This was a good dish. I liked bringing it  to work for lunch but i felt like it was missing something. Make it again but improvise a little. More cheese or lemon. Add shallot or onion. Maybe shrimp?


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
    • 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


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