Yield
Serves 4 (serving size: about 1 cup)
Photo: Johnny Autry; Styling: Leigh Ann Ross

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

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