Israeli Couscous and Dill Snap Peas

Israeli Couscous and Dill Snap Peas Recipe
Photo: Johnny Autry; Styling: Leigh Ann Ross
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.

Yield:

Serves 4 (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 211
Fat 6.7 g
Satfat 1.2 g
Sodium 314 mg

Ingredients

2 teaspoons olive oil
2/3 cup Israeli couscous
1 cup water
8 cups water
6 ounces sugar snap peas, trimmed
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon minced garlic
1 tablespoon minced dill
2 tablespoons shaved Parmesan cheese

Preparation

1. 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.

2. 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.

3. Combine lemon rind and next 7 ingredients in a medium bowl; stir with a whisk. Add peas; toss to coat.

4. Combine pea mixture, couscous, and minced dill. Top with shaved Parmesan cheese.

Note:

Laraine Perri,

May 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note