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Couscous with snap peas on a plate.

Sugar Snap Pea Lemon Couscous

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Category: Side Dish
  • Method: Sauté
  • Diet: Vegan


Ready in 15 minutes, this snap pea couscous with lemon, cumin and sumac is a crisp and fresh side dish perfect for spring and summer meals.


  • 11/4 cups water
  • Juice and zest of 1 lemon
  • 1 cup couscous
  • 1 tablespoon olive oil
  • 2 scallions, thinly sliced, green and white parts separated
  • 1 garlic clove minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sumac
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 pound sugar snap peas, trimmed and halved crosswise
  • 2 tablespoons chopped parsley


  1. In a medium saucepan over medium-high heat, bring the water and lemon juice to a boil. Pour in the couscous and cover the pan with a lid. Remove from the heat. Let stand for 5 minutes before fluffing with a fork.
  2. In a large skillet, heat the olive oil over medium high heat. Add the white parts of the scallions, garlic, cumin, sumac, salt and pepper. Cook until fragrant, about 30 seconds.
  3. Add the snap peas, sautéing until they turn bright green but are still crisp, about 2-3 minutes.
  4. Stir the couscous, lemon zest, scallion greens, and parsley into the snap peas.


Store leftovers in an airtight container in the refrigerator up to 2 days.

Keywords: snap peas, sugar snap peas