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Israeli Couscous and Dill Snap Peas Recipe

   
 

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     Israeli Couscous and Dill Snap Peas

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
2 teaspoons olive oil
2/3 cup Israeli couscous
1 cup water
8 cups water
6 ounces sugar snap peas, trimmed
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
 
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon minced garlic
1 tablespoon minced dill
2 tablespoons shaved Parmesan cheese

Instructions
1. Heat 2 olive oil in a saucepan over medium heat. Add couscous; sauté 3 minutes. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Drain and rinse; drain. 2. Bring 8 cups water to a boil in a large Dutch oven. Add peas; cook 30 seconds or until crisp-tender. Drain and plunge into ice water; drain. Slice half of peas diagonally. 3. Combine lemon rind and next 7 ingredients in a medium bowl; stir with a whisk. Add peas; toss to coat. 4. Combine pea mixture, couscous, and minced dill. Top with shaved Parmesan cheese.


Originally Submitted
10/11/2012





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