I wanted a light, refreshing vegetarian dinner and this recipe fit the bill. Substantial enough for a main course, it yields about three hearty servings. A bright, tangy vinaigrette coats the Israeli couscous and spring vegetables, giving the dish a pleasant balance of flavor and texture. I finished mine with freshly shaved Parmesan for a savory contrast—it was excellent.
Israeli Couscous with Asparagus, Peas, and Sugar Snaps
Bon Appétit — June 2010
Makes 6 servings
Israeli couscous (also called pearl couscous) is a small, toasted pasta with grains about the size of peppercorns. This dish can be served chilled or at room temperature, making it ideal for warm evenings or entertaining.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 2 large garlic cloves, minced, divided
- ½ teaspoon finely grated lemon peel
- 1 ⅓ cups Israeli couscous (6 to 7 ounces)
- 1 ¾ cups (or more) vegetable broth
- 14 ounces slender asparagus spears, trimmed and cut diagonally into ¾-inch pieces (about 2 ½ cups)
- 8 ounces sugar snap peas, trimmed and cut diagonally into ½-inch pieces (about 2 ½ cups)
- 1 cup shelled fresh green peas or frozen, thawed
- ⅓ cup chopped fresh chives
- ½ cup finely grated Parmesan cheese
Directions
Whisk together 2 tablespoons of the olive oil, the lemon juice, 1 minced garlic clove, and the lemon peel in a small bowl to make the dressing; set aside.
Heat 1 tablespoon oil in a heavy medium saucepan over medium heat. Add the couscous, sprinkle with salt, and sauté until most of the grains are golden brown, about 5 minutes. Pour in 1 ¾ cups vegetable broth, increase the heat to bring to a boil, then reduce heat to medium-low. Cover and simmer until the liquid is absorbed and the couscous is tender, about 10 minutes. If the couscous becomes too dry before it’s tender, add more broth by tablespoonfuls.
While the couscous cooks, heat the remaining 1 tablespoon oil in a large nonstick skillet over high heat. Add the asparagus, sugar snap peas, green peas, and the remaining garlic clove. Season with salt and pepper and sauté until the vegetables are crisp-tender, about 3 minutes. Transfer the vegetables to a large bowl.
Add the cooked couscous to the bowl with the vegetables. Drizzle the dressing over the mixture, then add the chopped chives and grated Parmesan. Toss gently to combine, and adjust seasoning with salt and pepper to taste.
Tips
To trim asparagus, hold the top of the stalk with one hand and bend the bottom with the other; the stalk will naturally snap where the tender part ends and the woody part begins.
Some sugar snap peas have a tough string along the seam. Remove it by snapping off the leaf end and pulling the string down the pod.
MacGourmet Rating: 4 Stars