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.