Israeli Couscous With Asparagus, Peas, and Sugar Sn

Name: Israeli Couscous With Asparagus, Peas, and Sugar Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil, divided; 2 tablespoons fresh lemon juice; 2 large garlic cloves, minced, divided; ½ teaspoon lemon zest; 1 ⅓ cups israeli couscous (6 to 7 ounces); 1 ¾ cups vegetable broth (or more); 14 ounces 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 green peas, thawed (fresh or frozen); ⅓ cup fresh chives, chopped; ½ cup parmesan cheese, grated

Servings: persons

4 tablespoons extra virgin olive oil, divided
2 tablespoons fresh lemon juice
2 large garlic cloves, minced, divided
½ teaspoon lemon zest
1 ⅓ cups israeli couscous (6 to 7 ounces)
1 ¾ cups vegetable broth (or more)
14 ounces 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 green peas, thawed (fresh or frozen)
⅓ cup fresh chives, chopped
½ cup parmesan cheese, grated

1
Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside.
2
Heat 1 tablespoon oil in heavy medium saucepan over medium heat.
3
Add couscous, sprinkle with salt, and saute until most of couscous is golden brown, about 5 minutes.
4
Add 1 3/4 cups broth, increase heat, and bring to boil.
5
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.
6
Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat.
7
Add asparagus, sugar snap peas, green peas, and remaining garlic clove.
8
Sprinkle with salt and pepper; saute until crisp-tender, about 3 minutes.
9
Transfer vegetables to large bowl.
10
Add couscous to bowl with vegetables.
11
Drizzle dressing over.
12
Add chives and cheese; toss.
13
Season with salt and pepper.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, divided, 2 tablespoons fresh lemon juice, 2 large garlic cloves, minced, divided, ½ teaspoon lemon zest, and more.

Yes, Israeli Couscous With Asparagus, Peas, and Sugar Snap Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Israeli Couscous With Asparagus, Peas, and Sugar Snap Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions