Couscous may be something that you've written off your list of things to eat, but wait, have you tried Israeli couscous? I'm not one that will seek out couscous despite it's many merits, but when I learned that not all couscous is alike, I changed my mind.
First, if you don't know, many categorize couscous as a pasta, although some purists say that couscous dates back so far that it's in a category by itself. No matter, there are various types of couscous the most popular of which are: Moroccan, Israeli, and Lebanese. My original introduction to couscous was with the pre-cooked Moroccan type which is about three times the size of corn meal, making it the smallest. Preparing it reminds me of Stove-Top-Stuffing, you heat the water or stock, add the couscous, remove it from the heat, stir, cover for 5 minutes, toss, and serve. Israeli couscous is about the size of peppercorns and takes a little longer to cook, but the resulting texture I find far more satisfying, and Lebanese couscous is about the size of green peas (I have yet to stumble upon that type).
Israeli Couscous with Asparagus, Peas, and Sugar Snaps; Photo ©2011 Claudia Ward
This recipe (originally from bon appétit) is one of my favorites of all time: Israeli Couscous with asparagus, peas and sugar snaps mixed together with a lemon vinaigrette - served either chilled or at room temperature. It's easy to prepare and keeps well for a vegetarian lunch (without the addition of the cheese), a complement to any dinner, and a wonderful dish for pot-lucks and picnics. The vegetables and couscous are prepared separately and then combined with the dressing, chives, and some grated Parmesan cheese (if you like that).
Israeli Couscous with Asparagus, Peas & Sugar Snaps
(6 Servings)
4 tablespoons extra-virgin olive oil - DIVIDED
2 tablespoons fresh lemon juice (juice of one lemon)
2 large garlic cloves, minced - DIVIDED
½ teaspoon finely grated lemon peel
1⅓ cups Israeli couscous (6-7 ounces)
1¾ cups (or more) vegetable broth
14 ounces slender asparagus spears, trimmed, cut diagonally into ¾-inch pieces (about 2 cups)
8 ounces sugar snap peas, trimmed, cut diagonally into ½-inch pieces (about 2½ cups)
1 cup shelled fresh peas or frozen, thawed
⅓ cup chopped fresh chives
½ cup finely grated Parmesan cheese
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- Whisk 2 tablespoons oil, lemon juice, 1 garlic clove minced, and lemon peel in a small bowl; set dressing aside.
- Heat 1 tablespoon oil in a heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Note: Don't walk away from the couscous when it's browning, it will burn if left unattended; it needs to be tossed several times.
- Add 1¾ cups broth. Note: Have a top at the ready when you add the vegetable broth to the browned couscous because it will steam and sputter - you're adding the broth to a hot, dry pot.
- Increase heat under the broth, and bring to a 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 tablespoon of oil in a heavy large nonstick skillet over high heat. Add asparagus, sprinkle with salt and pepper, cover, and steam/sauté about 3 minutes. Add the sugar snap peas, cover, and continue to steam/sauté for another 3 minutes. Add green peas and the remaining minced garlic clove, and sauté for 3 more minutes, stirring occasionally. Transfer vegetables to a large bowl.
Note: If you prefer your vegetables with some crunch, add all of the vegetables, plus the garlic, salt, and pepper to the skillet at the same time and sauté, uncovered, for 3-5 minutes in total.
- Add couscous to the bowl of vegetables. Drizzle dressing over. Add chives and cheese (if using); toss. Season with salt and pepper, if needed.
Try it I'll be very surprised if you don't like it.
P.S. If you think you've seen this recipe here before you are correct. I posted it along with a salmon recipe last June but I wasn't very happy with the photos back then and I love this so much, I think it deserves a post of its own. "Bon appétit!"
