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

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.

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.

Ratings & Reviews

Just ok

November 07, 2015
I had to use a garlic-flavored Israeli couscous packet I found at New Seasons (couldn't find IC at Safeway at all).  I rinsed the couscous as directed and all it seemed to do was chill the grain which made the whole side dish cold.  Parmesan wasn't able to melt in at all.  No one at the table was very enthusiastic and having hard-to-find ingredients means this one won't get made again.

Mplsmom's Review

June 19, 2012

Juliapalooza's Review

June 17, 2012

PongoUSA's Review

May 12, 2012
very easy, great flavor and texture. Omitted parmesan. Love it with salmon or scallops.