Ingredients
- 5 cups water, divided
- 6 ounces snap peas (trimmed, sugar snap)
- 5 teaspoons olive oil (divided)
- 2/3 cup couscous, Israeli
- 1/2 teaspoon grated lemon rind
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 tablespoon dill, minced
- 2 tablespoons Parmesan cheese, shaved
How to Make
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Step 1: Bring 4 cups of water to a boil in a saucepan. Add peas and cook for 30 seconds or until crisp-tender; drain and plunge into ice water; drain. Slice half of the peas diagonally.
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Step 2: In a saucepan over medium heat heat 2 teaspoons oil and then add the couscous and saute 3 minutes. Add remaining 1 cup of water and bring to a boil. Cover, reduce heat and simmer for 10 minutes; drain and rinse; drain.
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Step 3: In a bowl combine 1 tablespoon oil , lemon rind and next 6 ingredients (-pepper) stirring with a whisk. Add peas and toss. Add couscous and dill, toss. Top with the Parmesan.
We hope you enjoy this recipe!
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