so this wasn’t completely off the book but i made some changes to make this nice little Epicurious gem into my own. let’s be serious, i made the changes to use what i actually had on hand and make sure that it was protein-filled deliciousness. in my previous couscous veggieventure, i mentioned was how easy it was and that was also appealing about this recipe. i find that couscous can go well with pretty much anything and if you need some meat in your entree, i recommend making this couscous+veggie as a side to your meat entree (chicken, steak…whatever you prefer).
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) *I just used the regular whole wheat couscous from TJ’s
1 3/4 cups (or more) vegetable broth * I just boiled my couscous in water
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 * I used 1 can of garbanzo beans instead
3/4 cup of halved cherry tomatoes
1/3 cup chopped fresh chives * I omitted b/c I didn’t have them on hand
1/2 cup finely grated Parmesan cheese * omitted because i didn’t have it on hand— don’t really think it was also necessary BUT I added 1/2 cup of feta instead
1) Cook couscous according to directions on package
2) Meanwhile, whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside.
3) Heat 1 tablespoon oil in heavy medium saucepan over high heat. Add asparagus, sugar snap peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl with dressing.
4) Add garbanzo beans to the bowl and then add couscous to bowl with vegetables.
5) Add feta to the mix and season with salt and pepper. Mix well.
6) Enjoy and Share!!! :-)