Couscous with Asparagus, Peas, and Sugar Snaps

By cacelias

Delicious side dish with flavorful, crisp vegetables. Serve chilled or at room temperature.

Recipe from Bon Appetit, June 2010.

Nutritional Information:
One serving contains the following:
Calories (kcal) 319.9
%Calories from Fat 35.2
Fat (g) 12.5
Saturated Fat (g) 2.7
Cholesterol (mg) 6.7
Carbohydrates (g) 39.6
Dietary Fiber (g) 5.4
Total Sugars (g) 4.8
Net Carbs (g) 34.1
Protein (g) 12.6

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons fresh lemon juice
• 2 large garlic cloves, minced, divided
• 1/2 teaspoon finely grated lemon peel
• 1 1/3 cups Israeli couscous (6 to 7 ounces)
• 1 3/4 cups (or more) vegetable broth
• 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
• 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
• 1 cup shelled fresh green peas or frozen, thawed
• 1/3 cup chopped fresh chives
• 1/2 cup finely grated Parmesan cheese

Preparation

Step 1

Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing 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 5 minutes. Add 13/4 cups 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, adding more broth by tablespoonfuls if too dry.

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. Transfer vegetables to large bowl.

Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.