This Spring Vegetable Israeli Couscous is loaded with Asparagus, Peas, and Sugar Snap peas and can be served as a side or main meal. Light, yet filling and so flavorful!
I’m thinking I should rebrand Belly Full as “Lover of Israeli Couscous” or “Party with Peas” or “Lemon Everything” – what do you think? Not catchy enough, huh?
But damn. Those three things do seem to pop up here frequently <<< because I. Love. Them. All.
Once upon a time, I didn’t even like peas. Who was that gal??? I don’t even know her. Now I put them in everything (much to Trevor’s disapproval. Although he is coming around. SEE, that 10-time rule – which is really more like a 50-time rule – really does work!)
Spotted this recipe in Epicurious and I knew immediately I would love it. And I did.
I made this around 10am, thinking I would save it for lunch. Well, it became more like a late breakfast because I couldn’t stop eating. Serves 6? Um, sure. Unless you have a thing for couscous, snap peas, and lemon. And can’t control yourself around food you crave. Then, it serves 2.
- 4 tablespoons extra virgin olive oil , divided
- 2 large garlic cloves , minced and divided
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 1/3 cups Israeli (Pearl) Couscous
- 1 3/4 cups vegetable stock
- 14 ounces (about 2 1/2 cups) thin asparagus spears, trimmed and cut into 1-inch pieces
- 8 ounces (about 2 1/2 cups) sugar snap peas, cut into 1/2-inch pieces
- 1 cup shelled frozen sweet peas , defrosted
- 1/3 cup finely diced scallions
- 1/2 cup grated Parmesan cheese
In a small bowl, whisk 2 tablespoons oil, 1 garlic clove, lemon juice, and lemon zest; set dressing aside.
In a medium pot, heat 1 tablespoon oil over medium heat. Add couscous and a dash salt; sauté until most of couscous is golden brown, about 3 minutes. Add the vegetable stock, 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, adding more broth by tablespoonfuls if too dry.
In the meantime, heat remaining 1 tablespoon oil over high heat in a large nonstick sauté pan. Add asparagus, sugar snap peas, peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to a large bowl.
Add couscous to bowl with vegetables. Drizzle dressing over. Add scallions and cheese; toss. Season with salt and pepper. Serve right away or at room temperature.
Other Springtime recipes you might like!
Spring Onion and Sweet Pea Soup – Belly Full
Asparagus and Pea Puff Pastry Tarts – Belly Full
Spring Vegetable Tart – Comfortably Domestic
Roasted Spring Vegetables with Butternut Squash Noodles – Boulder Locavore