Introduction
Israeli Couscous with Asparagus, Peas, and Sugar Snaps is a vibrant spring dish that brings together the freshness of vegetables with the earthy flavors of Israeli couscous. This recipe combines traditional cooking techniques with modern tastes to create an inviting and nutritious meal.
Tips for this recipe
- Blanch vegetables separately before adding to the couscous mixture for optimal texture.
- Use fresh ingredients whenever possible for a better-tasting dish.
- Adjust broth quantity as per desired consistency of the final mix.
Why you will love this recipe
This recipe offers a delightful balance between the rich, chewy couscous and the fresh, crisp vegetables. It’s perfect for those seeking an elegant yet easy-to-make dish that celebrates seasonal produce. Its versatility allows it to be enjoyed as both a side or main course.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 2 large garlic cloves, minced, divided
- 1/2 teaspoon finely grated lemon peel
- 1 1/3 cups Israeli couscous (6 to 7 ounces)
- 1 3/4 cups vegetable broth
- 14 ounces slender 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 shelled fresh green peas or frozen, thawed
- 1/3 cup chopped fresh chives
- 1/2 cup finely grated Parmesan cheese
Adviced equipment
- Kitchen Knife (for preparing vegetables)
- Cutting Board (for chopping ingredients safely)
- Mixing Bowls (various sizes for combining ingredients)
- Wooden Spoon or Silicone Spatula (for stirring and folding without scratching cookware)
- Colander (for draining vegetables after blanching)
- Large Saucepan or Pot with Lid (ideal for boiling couscous or steaming vegetables)
- Measuring Cups and Spoons (for accurate ingredient measurement)
- Whisk (for emulsifying dressings and mixing flavors evenly)
- Steamer Basket (optional, enhances cooking of vegetables without nutrient loss)
History of the recipe
Israeli Couscous with Asparagus, Peas, and Sugar Snaps has its roots in a fusion of Middle Eastern and European cuisines. This dish reflects Israel’s rich culinary heritage, where Mediterranean flavors meet the comforting tastes from around Europe. Over time, Israeli couscous has become synonymous with this recipe due to its ability to absorb flavorful dressings and blend harmoniously with fresh produce.
Fun facts about this recipe
Did you know that sugar snap peas, though often considered a summer vegetable, can be enjoyed year-round due to their versatility in the kitchen? They provide not only sweetness but also fiber and protein. Additionally, Israeli couscous is made from wheat semolina, which gives it a nutty flavor that pairs well with various ingredients, making this dish both healthful and delightful.