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Israeli Couscous With Asparagus, Peas, And Sugar

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Ingredients

Adjust Servings:
4 tablespoons extra virgin olive oil, divided
2 tablespoons fresh lemon juice
2 large garlic cloves, minced, divided
1/2 teaspoon lemon zest
1 1/3 cups israeli couscous (6 to 7 ounces)
1 3/4 cups vegetable broth (or more)
14 ounces 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 green peas, thawed (fresh or frozen)
1/3 cup fresh chives, chopped
1/2 cup parmesan cheese, grated

Nutritional information

311.2
Calories
108 g
Calories From Fat
12 g
Total Fat
2.8 g
Saturated Fat
7.3 mg
Cholesterol
142.6 mg
Sodium
40.2 g
Carbs
5.8 g
Dietary Fiber
3.1 g
Sugars
11.9 g
Protein
193g
Serving Size

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Israeli Couscous With Asparagus, Peas, And Sugar

Features:
    Cuisine:

    Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.

    • 45 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Israeli Couscous With Asparagus, Peas, and Sugar Snap Peas, Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns Serve this dish chilled or at room temperature , Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns Serve this dish chilled or at room temperature


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    Steps

    1
    Done

    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 Saut 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.

    2
    Done

    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; Saut Until Crisp-Tender, About 3 Minutes. Transfer Vegetables to Large Bowl.

    3
    Done

    Add Couscous to Bowl With Vegetables. Drizzle Dressing Over. Add Chives and Cheese; Toss. Season With Salt and Pepper.

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    Harper Day

    Breakfast boss crafting morning meals that are hearty and satisfying.

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