Israeli Couscous And Dill Snap Peas

1. 1

   Heat 2 olive oil in a saucepan over medium heat. Add couscous; saute 3 minutes. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Drain and rinse; drain.

2. 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. 3

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

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.