How to Cook Pearl Couscous With Fresh Vegetables

by Ben Panella

Pearl or Isreali couscous loaded with asparagus, sugar snap peas, and green peas. Bon Appetit June 2010

Supplies

  • 1 ⅓ Cups Pearl/Isreali couscous
  • 4 Tablespoons Olive oil
  • 1 ¾ Cups Vegetable broth
  • 2 ½ Cups Sugar snap peas
  • 1 Cup Green peas
  • 2 ½ Cups Asparagus
  • 2 Tablespoons Lemon juice
  • 1 Teaspoon Lemon zest
  • ½ Cups Parmesan cheese
  • ⅓ Cups Chives
  • 2 Garlic cloves
  • Salt and pepper
  • Instructions

    Step 1

    Toast couscous in a pan with 2 tbsp oil on medium high heat until most is golden brown.

    Step 2

    Add 1 and 3/4 cups vegetable broth.

    Step 3

    Bring to boil cover and reduce heat to low. After 10 minutes the broth should be fully absorbed. Remove couscous from pan and rinse and drain under cool water to prevent it from clumping together.

    Step 4

    Strip the thick stringy fibers from the sugar snap peas.

    Step 5

    Cut into 3/4" slices

    Step 6

    Chop the woody ends of the asparagus and discard. Try to get thinner asparagus spears and chop into 3/4" pieces.

    Step 7

    Like so.. Diagonal cuts add some sophistication. Also pictured are a cup of thawed frozen green peas and a clove of garlic finely diced.

    Step 8

    Preheat a large skillet and add a light coat of high heat oil, crank to high and then add the vegetables. Sprinkle with 1/4 tsp of salt and pepper and toss them around.

    Step 9

    After 3 minutes the veges should still be somewhat crisp. Remove and add to cooled couscous.

    Step 10

    Dressing time: Zest a lemon ~1 tsp and add to a small jar.

    Step 11

    Add the Juice of a lemon to the jar.

    Step 12

    Dice up a clove of garlic and add to jar.

    Step 13

    Add 2 tbsp of olive oil.

    Step 14

    Shake it up and fridge until ready to serve.

    Step 15

    Chop up chives, I'm using scissors they work great to chop chives, they're easily crushed with knives..

    Step 16

    Add the Parmesan to couscous mix...

    Step 17

    Toss with dressing.

    Step 18

    And sprinkle chives on top.