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Photo: Johnny Autry; Styling: Leigh Ann Ross Photo by: Photo: Johnny Autry; Styling: Leigh Ann Ross

Israeli Couscous and Dill Snap Peas

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.

Cooking Light MAY 2012

  • Yield: Serves 4 (serving size: about 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 211
  • Fat: 6.7g
  • Saturated fat: 1.2g
  • Sodium: 314mg
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Israeli Couscous and Dill Snap Peas Recipe

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