Israeli Couscous With Asparagus Peas And Sugar Snap Peas Recipes
ISRAELI COUSCOUS, PEAS, PRESERVED LEMONS, MINT & GOAT'S CHEESE
Provided by Itamar Srulovich
Categories Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Dinner Lunch Goat Cheese Mint Pea Healthy Couscous Parsley Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2 as a main or 4 as a side dish
Number Of Ingredients 11
Steps:
- Heat the oil in a large saute pan or non-stick wok. Fry the leeks and garlic on a medium heat for 2-3 minutes to soften, then add the salt and preserved lemon, and stir to combine. Tip in the Israeli couscous and continue frying for another 2 minutes or until the little couscous balls start to go golden.
- Add half the boiling water and the peas. Boil until most of the water has soaked in, then add the rest of the water and cook on a high heat until it has also been sucked up by the couscous.
- Remove from the heat, add the mint and parsley and stir well. Finally crumble the goats' cheese all over and serve.
LEMONY ISRAELI COUSCOUS WITH ASPARAGUS
I came up with this versatile dish during asparagus season. You can eat this as a salad for lunch, or as a great side dish to kabobs or grilled meats. This makes two hearty lunch-sized salads or four side-dish portions.
Provided by Diana Moutsopoulos
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
- Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
- Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 76.9 g, Fat 11.1 g, Fiber 11.1 g, Protein 15.8 g, SaturatedFat 1.6 g, Sodium 99.7 mg, Sugar 5 g
ISRAELI COUSCOUS WITH ASPARAGUS
Make and share this Israeli Couscous With Asparagus recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To cook asparagus place water in a medium saucepan; bring water to a boil. Add asparagus, and cook 2 minutes or just until crisp-tender; drain. Place asparagus in ice water 1 minute; drain. Set aside.
- Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 to 4 minutes or until tender. Stir in chicken broth and salt; bring to a boil. Add couscous; bring to a boil. Cover, reduce heat and cook 5 minutes.
- Stir in asparagus, black pepper, red bell pepper and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.
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- In a small bowl, whisk 2 tablespoons oil, 1 garlic clove, lemon juice, and lemon zest; set dressing aside.
- In a medium pot, heat 1 tablespoon oil over medium heat. Add couscous and a dash salt; sauté until most of couscous is golden brown, about 3 minutes. Add the vegetable stock, 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.
- In the meantime, heat remaining 1 tablespoon oil over high heat in a large nonstick sauté pan. Add asparagus, sugar snap peas, peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to a large bowl.
- Add couscous to bowl with vegetables. Drizzle dressing over. Add scallions and cheese; toss. Season with salt and pepper. Serve right away or at room temperature.
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