Thursday, May 16, 2013
Israeli Couscous with Peas, Asparagus, and Mint
This is going to be a great summer salad! It has it all: texture, bright colors and flavors, and a burst of citrus. An added plus, this would go wonderfully with just about anything you grill this summer. I think the mint and lemon zest are a must, for me they really put this salad over the top.
ISRAELI COUSCOUS with PEAS, ASPARAGUS, and MINT (4-8 servings)
Dressing:
2 Tbsp EVOO
2 Tbsp fresh lemon juice
1 tsp minced garlic
1/2 tsp finely grated lemon zest
1 tsp kosher salt
1/2 tsp black pepper
Couscous:
2 Tbsp EVOO
1 1/2 cups Israeli couscous
1 3/4 cups water
1 pound thin asparagus, trimmed and diagonally sliced into 3/4" pieces
1/2 pound sugar snap peas, trimmed and diagonally sliced into 3/4" pieces
1 cup frozen peas, thawed
1 tsp minced garlic
1/3 cup fresh mint leaves
1/2 cup finely grated Parmesan cheese
To make the dressing:
Whisk together the olive oil, lemon juice, garlic, lemon zest, S&P in a small bowl. Set aside.
To make the couscous:
Heat 1 Tbsp of the olive oil in a saucepan over medium heat. Add the couscous and stir frequently to toast the couscous until brown. Add the water and bring to a boil. Reduce the heat to low, cover the saucepan, and simmer until the liquid is absorbed and the couscous is tender, 5-6 minutes. Remove from the heat and let stand.
Heat the remaining 1 Tbsp olive oil in a skillet over medium-high heat. Add the asparagus, snap peas, and garlic. Stir-fry until crisp-tender, 3-5 minutes. Transfer the vegetables and couscous to a large bowl. Add the dressing, mint, and cheese and toss well before serving.
Recipe Source: "In the Kitchen with David" by David Venable
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment