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Summer Israeli Couscous Salad

By Kristen


If I could explain to someone who has never experienced what a summer feels like, I would prepare this salad and say “it feels like this tastes”.   I went to my local farmer’s market yesterday and decided to get some snap peas and asparagus and settled on this salad for their use.  I am so glad I did!  Seriously, I want to eat this ALL the time.


Summer Israeli Couscous Salad

2 tsp olive oil
2/3 cup israeli couscous
1 medium shallot thinly sliced
7 cups water
10 medium snap peas whole, trimmed ends
1 cup asparagus
1/2 tsp grated lemon rind
2 Tbsp lemon juice
1 Tbsp olive oil
1 tsp dijon mustard
salt to taste
pepper to taste
1/2 tsp minced garlic
1 Tbsp minced fresh dill
Parmesan cheese

Heat 2 tsp olive oil in saucepan over medium heat.
Add couscous and shallots and saute for 3 minutes.
Add 1 cup of water and let boil.
Cover and simmer for about 10 minutes.
Drain any remaining water and set aside in bowl.

Blanch peas and asparagus in 6 cups of boiling water for about a minute. Drain and set aside in cold water.

Combine lemon rind and garlic in jar and shake with lid on.

Drain peas and asparagus from cold water and add to couscous.
Pour dressing over couscous and dill. Stir.
Grate cheese over each serving and enjoy!


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