Learning As I Chop

Hot Enough for Ya?

Posted in Baking/Cooking, Farmers Markets by R @ Learning As I Chop on July 6, 2010

Today it’s going to hit 100 degrees in NYC. Though it’s hot, I’m trying not to complain. I’d honestly take 100 degrees over 10, any day. Especially since I walk to work and would rather sweat than get frost bite. If you live on the East Coast, you probably don’t want to turn on the oven. And if you live in an apartment, and can’t get to a grill, I bet you’re looking for a light dinner that won’t heat up your place. Well, here you go

Israeli Couscous with Asparagus, Peas, and Sugar Snaps Bon Appétit | June 2010
by Jeanne Kelley

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

Yield: Makes 6 servings

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 (or more) 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

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 sauté 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.

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; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.

I made this dish about a month ago and loved it. I was able to use all farmers’ market veggies, which always makes it more fun, and shelled peas for the first time. Some might find shelling annoying, but I found it relaxing. This dish will fill you up and leave you satisfied. Try it on someone who can’t live without meat. It’s so hearty and satisfyingly crunchy that you might just surprise them…

Of course, I managed to forget my memory card yet again. Must work on a new system. In the meantime, I didn’t want to wait until evening to post. Pictures will be up tonight.

As they say, stay cool!

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One Response

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  1. […] it too. That being said, I don’t think I’ll be making it again. I think it’ll stick with this one instead. Possibly related posts: (automatically generated)Couscous – […]


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