Israeli Couscous and Dill Snap Peas

By CarolineNGa

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, Cooking Light

MAY 2012

Ingredients

• 2 teaspoons olive oil
• 2/3 cup Israeli couscous
• 1 cup water
• 8 cups water
• 6 ounces sugar snap peas, trimmed
• 1/2 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon minced garlic
• 1 tablespoon minced dill
• 2 tablespoons shaved Parmesan cheese

Preparation

Step 1

1. 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.

2. 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.

3. Combine lemon rind and next 7 ingredients in a medium bowl; stir with a whisk. Add peas; toss to coat.

4. Combine pea mixture, couscous, and minced dill. Top with shaved Parmesan cheese.