Israeli Couscous with Asparagus, Peas, and Sugar Snaps

Israeli Couscous with Asparagus, Peas, and Sugar Snaps

by Amy Flanigan on July 29, 2014 · 12 comments

I’m thinking I should rebrand Very Culinary as “Lover of Israeli Couscous” or “Party with Peas” or “Lemon Everything” – what do you think? Not catchy enough, huh?

But damn. Those three things do seem to pop up here frequently <<< because I. Love. Them. All.

Israeli Couscous with Asparagus, Peas, and Sugar Snaps

Once upon a time, I didn’t even like peas. Who was that gal??? I don’t even know her. Now I put them in everything (much to Trevor’s disapproval. Although he is coming around. SEE, that 10-time rule – which is really more like a 50-time rule – really does work!)

Spotted this recipe in Epicurious and I knew immediately I would love it. And I did. 

Israeli Couscous with Asparagus, Peas, and Sugar Snaps

I made this around 10am, thinking I would save it for lunch. Well, it became more like a late breakfast because I couldn’t stop eating. Serves 6? Um, sure. Unless you have a thing for couscous, snap peas, and lemon. And can’t control yourself around food you crave. Then, it serves 2.

Israeli Couscous with Asparagus, Peas, and Sugar Snaps
Serves 4-6 as a side
Prep time: 15 minutes
Cook time: 15 minutes

• 4 tablespoons extra virgin olive oil, divided
• 2 large garlic cloves, minced and divided
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon zest
• 1 1/3 cups Israeli (Pearl) Couscous
• 1 3/4 cups vegetable stock
• 14 ounces (about 2 1/2 cups) thin asparagus spears, trimmed and cut into 1-inch pieces
• 8 ounces (about 2 1/2 cups) sugar snap peas, cut into 1/2-inch pieces
• 1 cup shelled frozen sweet peas, defrosted
• 1/3 cup finely diced scallions
• 1/2 cup grated Parmesan cheese

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, green 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.

(adapted from Epicurious)

Print this recipe Save this recipe


Save your favorite recipes to your personal recipe box by clicking on the “Save this recipe” link. Then, create a Meal Plan with them and the ingredients will automatically be added to a Grocery List!


Leave a Comment

{ 12 comments… read them below or add one }

Stephanie August 12, 2014 at 11:15 am

Seriously, mouth watering right now. There is something so amazing about Israeli couscous. And it’s so versatile. As seen above. I think your next venture should be long-distance food delivery. Just a thought.


Joanne August 1, 2014 at 10:46 am

Well, if we’re in the business of renaming our blogs based on what we eat…I’d say Pumpkin, Chocolate Chip Cookies, and Kale would be an apt renaming for Eats Well With Others. :P

Though I do love peas and asparagus. So I’d have to find a way to mix them in there too.

Love fresh green meals like this!


Mary Frances July 30, 2014 at 12:41 pm

This looks fantastic! Anything that combines asparagus, peas, and lemon is sure to make me crave it!


Amy @Very Culinary July 30, 2014 at 12:59 pm

Thanks, Mary!


Dani H July 30, 2014 at 12:13 am

I was just talking to someone about if it’s even possible to find fresh, still-in-the-pod-waiting-to-be-shelled peas unless you grow them yourself. I LOVE frozen peas, so why go to all that trouble anyway? (Certainly not because I’m lazy…..)

I’ve never fixed couscous ~ until reading this recipe, I always thought it took a really long time to cook. Learn something new every day. {smile}


Amy @Very Culinary July 30, 2014 at 6:48 am

Oh Dani. This is too funny! When I was writing up the recipe, I totally thought to myself that I can’t remember the last time I saw (or made) a recipe with fresh peas from their pod. You were channeling me. HA.


Dana July 29, 2014 at 6:06 pm

We discovered Israeli couscous a year or so ago after being regular couscous lovers. Israeli is AWESOME. It’s all I buy now! And this recipe looks fantastic! I can’t wait to try it!! Yum!


Amy @Very Culinary July 29, 2014 at 6:59 pm

Thanks, Dana! Same! I discovered it a couple of years ago and immediately fell in love. It sort of reminds me of a cross between regular couscous and Acini di Pepe pasta. I keep a huge container full of it in the pantry and cook with it all the time.


Melissa July 29, 2014 at 9:57 am

Then, it serves 2. INDEED. ;D


Amy @Very Culinary July 29, 2014 at 10:05 am

HAHA! I said to Paul, “Melissa would love this.” <3


Christine at Cook the Story July 29, 2014 at 7:53 am

This sounds so good!


Amy @Very Culinary July 29, 2014 at 10:04 am

Thanks, Christine!


Previous post:

Next post: