Sugar Snap Pea Lemon Couscous
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.
Servings: 4
Ingredients
- 1 cup couscous
- 3/4 cup boiling water
- 1 lemon, juice and zest
- 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 snap peas, trimmed and halved
- 2 tablespoons chopped parsley
Instructions
- Combine the couscous, water and lemon juice in a large bowl. Cover and let stand for 5 minutes. Then comb the couscous with a fork to break up the grains.
- 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.
- Add the snap peas, sautéing until they turn bright green but are still crisp, about 2-3 minutes.
- Stir the snap peas, lemon zest, scallion greens and parsley into the couscous.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days. You can eat them cold or warm them in the microwave. If you do reheat them, the snap peas will lose some of the crispness they had when you first made the recipe.
To eat leftovers as a salad, add baby arugula and toss them with a little lemon vinaigrette.
Use quinoa instead of couscous to make the recipe gluten free.
Nutrition
Calories: 254kcal | Carbohydrates: 46g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 596mg | Potassium: 374mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1471IU | Vitamin C: 86mg | Calcium: 80mg | Iron: 3mg