Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.
Ingredients
Makes 6 servings
Step 1
Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. 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.
Step 2
Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
Step 3
Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
Test-kitchen tip:
Step 4
To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.
Some sugar snap peas have a tough string running along the top of the pod. To remove it, snap off the leaf end and pull the string.
How would you rate Israeli Couscous with Asparagus, Peas, and Sugar Snaps?
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Reviews (98)
Back to TopThis recipe was absolutely delicious. Only thing I did differently was add a little more garlic, red pepper flakes, and more broth as I simmered it at a lower temperature and longer. Served with Swordfish. SPECTACULAR.
Anonymous
10/21/2021
I love this recipe! I probably have made it at least 10 -15 times, usually for company. I have been meaning to leave a review. Just never got around to it. Each time I make it, folks love it. (I keep telling myself that I really MUST leave a review!) I plan to make it again tonight. Hence, the review! This really is a great recipe. Perfect for Spring/early Summer.
Anonymous
San Diego, CA
5/12/2019
This is a great recipe that I've made over and over. Perfect for a summer picnic. The recipe is very forgiving with lots of wiggle room for variation. Add extra vegetables, cheese, garlic if you like. Substitute preserved lemon for the fresh lemon zest to punch it up. The key is toasting the couscous. It adds so much flavor and prevents the couscous from becoming gummy. Always a winner.
Anonymous
Elkton, MD
4/27/2019
Loved it! Used asparagus, yellow squash and spinach instead and it worked out great. Was the perfect, simple, bright complement to grilled lamb, tzadziki and a greek salad.
mvitols
Washington, DC
4/2/2018
Easy to make with above average texture and veg-centric ingredients. However - even with extra lemon, cutting back on the oil, and omitting the parmesan (all as per reviewers, which I will agree with on all counts) this still didn't make for a particularly "interesting" dish IMO.
Nutellaluvr
Calgary AB
3/25/2018
This recipe is a success evertime I make it!
marinamungar3941
Mexico City
5/16/2017
好配菜鱼或其他易于消化的食物。使almost as written except used chicken broth and added fresh herbs at the end. Toasting the couscous gives it depth. The toothsome "chew" of the couscous is interesting. Ate it warm, will see how leftovers fare with it cold. Loved all the vegetables
bugthecat
Ottawa
5/12/2017
Easy recipe to follow. Pretty presentation and healthy. However, we thought it was just good, not great. There are other Isreali Couscous recipes that my family enjoyed more. Thank you
momnado
coronado, ca
11/17/2015
No changes to recipe -- loved it! Definitely will make again.
dory92064
San Diego, CA
7/18/2015
This was fantastic--wonderful bbq side dish! I did think it needed more lemon juice and cheese.
jpineiro
5/26/2015
I used edamame instead of peas, and it was delicious.
filbi74
12/15/2014
I used edamame instead of peas and it was delicious.
filbi74
12/15/2014
OK, normally I only review a recipe after I've made it exactly the way it's written. However, I wanted to make a main dish that included shrimp. So I added some minced shallots, sauted the shrimp with them, removed set aside. Then followed the recipe, adding everything back in at the end. It was fantastic. Do again for sure!
Kodymom
Minnetonka, MN
6/28/2014
This wonderful recipe also works well as a hot side-dish. I add onions and mushroom and leave out the lemon peel. Served with salmon it's one of my favorites!
cmglynn
Boise, ID
4/22/2014
I am absolutely addicted to this recipe and I make it whenever I feel like "gifting" something to myself. I love the garlicky flavor. But most of all, I love all the crunchy vegetables. I sit with a big bowl and chew spoon after spoon full of the couscous, like an incredibly contented horse.
cheerycook
12/21/2013
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