ISRAELI COUSCOUS WITH ASPARAGUS, PEAS, AND SUGAR SNAPS
Provided by Jeanne Kelley
Categories Side Vegetarian High Fiber Backyard BBQ Dinner Lunch Parmesan Asparagus Pea Summer Chill Healthy Potluck Couscous Sugar Snap Pea Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
- Test-kitchen tip:
- 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.
ORANGE ISRAELI COUSCOUS WITH SNOW PEAS
My snow peas are on the vines and I love it! This is a nice salad for a warm day. Found on a blog from laura-realgoodfood. This can be served warm or cold.
Provided by mary winecoff
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat some olive oil in a small pot. Add the couscous and toast for 2 minutes. Add the broth and simmer, covered for about 8 to 10 minutes. Take pot off heat.
- In a salad dressing shaker or a jar with a lid, add dressing ingredients and shake.
- Steam the snow peas for about 4 minutes. Put into an ice bath to stop cooking.
- In a medium bowl, add the couscous, snow peas, green onions, almonds, oranges and some salt and freshly ground pepper. Reshake and pour some dressing on. Mix and serve at room temperature.
Nutrition Facts : Calories 284, Fat 12.2, SaturatedFat 1.6, Sodium 6.5, Carbohydrate 38.3, Fiber 5.4, Sugar 4.3, Protein 6.5
GINGER LIME NOODLE BROTH WITH SNOW PEAS
Light but substantial enough for supper. This is a Cait Johnson recipe that I have not tried yet but it sounded sooo good, I had to post for future use.
Provided by Happy Harry 2
Categories Clear Soup
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine broth, ginger, tamari, lime juice, cilantro and pepper flakes, in a soup pot.
- Bring to a boil, cover, reduce heat and simmer 15 minutes.
- Add tofu and continue to simmer for 10 minutes.
- Meanwhile cook noodles as directed on package.
- Add snow peas to soup. Simmer 5 minutes.
- Add sesame oil. Taste for salt.(optional).
- Drain noodles and mound in 4 bowls. Top with tofu.
- Pour hot soup on top.
- Add sesame seeds and fresh cilantro (as desired).
Nutrition Facts : Calories 502.4, Fat 6.3, SaturatedFat 1.3, Cholesterol 3.6, Sodium 3301.4, Carbohydrate 90.1, Fiber 6.3, Sugar 7.2, Protein 21.5
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