This is a great spring dish when asparagus is plentiful at farmer’s markets. Unfortunately, peas aren’t ready until well past asparagus time, at least in my part of the country. This makes it hard to get both of them fresh but frozen peas work pretty well, though.
If you’re looking for a grain-based side dish, but this one isn’t quite it, consider:
- Black Rice and Mango Salad – Dairy-free, Gluten-free, Vegan
- Corn Maque Choux – Gluten-free
- Farro Salad with Mushrooms and Thyme – Dairy-Free, Vegan
- Mediterranean Quinoa Salad – Gluten-free
- Pilaf with Pine Nuts and Currants – Dairy-Free, Vegan
- Tuscan Orzo Vegetable Salad – Dairy-Free, Vegan
- White Bean Salad – Dairy-free, Gluten-free, Vegan
- Wild Rice Stuffed Peppers – Dairy-free, Gluten-free, Vegan
Couscous with Asparagus and Peas
This could be a main dish for a plant-based menu or a side dish.
Ingredients
- 4 tbsp extra virgin olive oil divided
- 2 tbsp lemon juice, fresh
- 2 garlic cloves, large minced, divided
- 1/2 tsp lemon peel, finely grated
- 1 1/3 cups couscous six to seven oz
- 1 3/4 cups vegetable broth
- 14 oz asparagus spears, slender trimmed, cut diagonally into three quarter inch pieces (about 2 1/2 cups)
- 1 cup green peas, shelled fresh or frozen thawed
- 1/3 cup fresh chives, chopped
- 1/2 cup parmesan cheese, finely grated
Instructions
- Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in a 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 broth, increase heat, and bring to boil. Reduce heat to medium low, cover, and simmer until liquid is absorbed and couscous tender, about 10 minutes; add more broth by tablespoonfuls if too dry.
- Meanwhile, heat remaining tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, 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 parmesan; toss. Season with salt and pepper. Serve immediately.
Nutrition
Serving: 1gCalories: 299kcalCarbohydrates: 38gProtein: 11gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 6mgSodium: 415mgPotassium: 280mgFiber: 5gSugar: 3gVitamin A: 993IUVitamin C: 17mgCalcium: 134mgIron: 2mg
Tried this recipe?Let us know how it was!