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.


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

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

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