Sugar snap peas pair with Israeli Couscous for a fast side salad. Finish Israeli Couscous and Dill Snap Peas with shaved Parmesan cheese and minced dill.
Heat 2 olive oil in a saucepan over medium heat. Add couscous; sauté 3 minutes. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Drain and rinse; drain.
Bring 8 cups water to a boil in a large Dutch oven. Add peas; cook 30 seconds or until crisp-tender. Drain and plunge into ice water; drain. Slice half of peas diagonally.
Combine lemon rind and next 7 ingredients in a medium bowl; stir with a whisk. Add peas; toss to coat.
Combine pea mixture, couscous, and minced dill. Top with shaved Parmesan cheese.
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