May 25, 2010

Israeli Couscous with Asparagus, Peas and Sugar Snaps

After a long day this post is going to be short but sweet, in more ways than one. Both today's recipe and post are amazingly easy and quick to accomplish- the couscous may take even less time to prepare than this blog post, about 15 minutes...and boy is it worth it.
I love Israeli couscous already: the tiny, delicate shape reminds me of beautiful little pearls (my favorite jewelery) and add some of my favorite green vegetables it's glorious. The simple act of browning the couscous prior to adding the broth adds so much flavor, and almost makes the couscous more tender. Same goes for the veggies- still crisp and fresh upon entering the mouth for a heavenly bite.
And of course, like with everything I make, you need to add some fresh parm to finish...
Israeli Couscous with Asparagus, Peas and Sugar Snaps: Adapted from Bon Appetit
4 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
2 Garlic cloves chopped
1/2 Teaspoon freshly grated lemon zest
1 1/3 cups Israeli Couscous
1 3/4 cups vegetable stock
2 1/2 cups freshly cut Asparagus spears (cut diagonally into 3/4 in pieces)
2 1/2 cups chopped sugar snap peas
1 cup green peas (fresh or frozen)
1/3 cup chopped fresh chives
3/4 cup freshly grated Parmesan cheese

Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl to make dressing; set aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 4 or 5 minutes. Add vegetable broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes.

Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes and transfer to large bowl.Add the couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese: mix and serve!

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