Israeli Couscous and Dill Snap Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sugar snap peas pair with Israeli Couscous for a fast side salad. Finish Israeli Couscous and Dill Snap Peas with shaved Parmesan cheese and minced dill. Ingredients:
2 teaspoons olive oil |
2/3 cup israeli couscous |
1 cup water |
8 cups water |
6 ounces sugar snap peas, trimmed |
1/2 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 tablespoon extra-virgin olive oil |
1 teaspoon dijon mustard |
1/2 teaspoon sugar |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
1/2 teaspoon minced garlic |
1 tablespoon minced dill |
2 tablespoons shaved parmesan cheese |
Directions:
1. Heat 2 olive oil in a saucepan over medium heat. Add couscous; sauté 3 minutes. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Drain and rinse; drain.
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. Combine lemon rind and next 7 ingredients in a medium bowl; stir with a whisk. Add peas; toss to coat.
4. Combine pea mixture, couscous, and minced dill. Top with shaved Parmesan cheese.
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