Israeli Couscous with Asparagus, Peas, and Sugar Snaps

Israeli couscous, also known as pearl couscous, is larger and chewier than regular couscous. It was created in Israel in the 1950s as a rice substitute.

This is vegetarian and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Israeli Couscous with Asparagus, Peas, and Sugar Snaps

Cooking Method: Boiling, Sautéing Cuisine: Israeli Courses: Lunch, Main Dish, Vegetarian Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1400

Best Season: Spring

Ingredients

Servings

• 1 cup Israeli Couscous
• 1 bunch Asparagus
• 1 cup Peas
• 1 cup Sugar Snaps
• 2 tablespoon Olive Oil
• 2 clove Garlic
• 2 cup Vegetable Broth
• 1 tablespoon Lemon Juice
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Cook the Israeli couscous according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. Add asparagus, peas, and sugar snaps to the skillet. Sauté until vegetables are tender-crisp.
4. In a small bowl, whisk together vegetable broth, lemon juice, salt, and black pepper.
5. Add the cooked couscous to the skillet and pour the vegetable broth mixture over it. Stir well to combine.
6. Cook for an additional 2-3 minutes, until heated through.
7. Remove from heat and let it rest for 5 minutes.
8. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 60g20%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.