Israeli Couscous Salad with Spring Asparagus & Sweet Peas

April 29, 2019

Israeli Couscous Salad with Spring Asparagus & Sweet Peas

Have you ever tried Israeli Couscous? Pick some up in store today!

Israeli Couscous Salad with Spring Asparagus & Sweet Peas

Israeli couscous is small, round pasta about the size of a peppercorn that is often mistake for a grain. It's delicious, super versatile and can be used in almost any salad recipe but this recipe just screams spring to us.


  • 4 tablespoons lemon infused extra-virgin olive oil, divided*
  • 2 tablespoons fresh lemon juice
  • 2 large garlic cloves, minced, divided
  • 1/2 teaspoon finely grated lemon zest
  • 1 1/3 cups Israeli couscous*
  • 1 3/4 cups (or more) vegetable broth*
  • 14 ounces slender asparagus spears, trimmed, cut diagonally into ¾ inch pieces (about 2 1/2 cups)
  • 8 ounces sugar snap peas, trimmed, cut diagonally into ½ inch pieces (about 2 1/2 cups)
  • 1 cup shelled fresh green peas or frozen, thawed
  • 1/3 cup each chopped fresh chives and chopped fresh basil
  • 1/2 cup finely grated Parmesan cheese*
    • *Available from Well Seasoned


  1. Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside.
  2. 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 1 ¾ cups broth, increase heat, and bring to 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 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes.
  3. Transfer vegetables to large bowl. Add couscous to bowl with vegetables. Drizzle dressing over. Add chives, basil and cheese; toss. Season with salt and pepper.

Prep Time:

15 Minutes

Cook time:

15 Minutes

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