Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Laraine Perri
Recipe by Cooking Light May 2012

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

211 calories; fat 6.7g; saturated fat 1.2g; sodium 314mg.
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