Israeli Couscous with Asparagus and Snap Peas

Spring means flowers blooming, lots of sunshine, and a whole lot of asparagus.

Since it came into season, I've tried asparagus in nearly every way known to man.  We've done sandwiches, pizza, pasta, roasted, and finally an Israeli Couscous Salad.

It was all delicious, but my favorite would have to be the recipe I'm sharing today.  It's absolutely fantastic.

Let's talk about Israeli Couscous.

Have you ever tried it?  It's not like small and beady North African Couscous (the normal kind), but instead is a bit for substancial with more of pasta mouthfeel.  We love it at my house.

But, it is possible to make it better.  And cheese, preserved lemon, and lots of veggies are how ya do it.  You're gonna love this thing.  I just know it.

Israeli Couscous with Asparagus and Snap Peas

• 2 tbsp olive oil
• 1 1/3 cups Israeli couscous (6 to 7 ounces)
• 1 3/4 cups (or more) vegetable broth
• 14 ounces slender asparagus spears, trimmed, cut into about 1 inch pieces
• 8 ounces sugar snap peas (you can trim them if you like, but I didn't)
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/2 cup finely grated Parmesan cheese

Heat 1 tablespoon oil in a saucepan over medium heat. Add couscous and sauté until most of couscous is golden brown, about 5 minutes. Add broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is soft, about 10 minutes. Add more broth if needed.  In another saucepan, heat another 1 tbsp of oil.  Add asparagus, snap peas, onion, and garlic.  Season with salt and pepper and saute until tender, but still a bit crisp.  It should take about 5 minutes.  Add vegetables to pan with cooked couscous (with heat still on).  Mix together.  Add cheese and cook until cheese is melted.  Serve and enjoy!

Revisited Recipe of the Day:

Minty Tabbouleh

Israeli Couscous with Brussel Sprouts and Cranberries

I honestly never thought I'd like brussel sprouts.

Like, ever.

At least, not truly like them.  I guess I could see them as something that I eat occasionally because they're good for me, but never really enjoy.  That seemed possible in my book.  But completely falling in love with brussel sprouts?  That sounded crazy.

And yet, I did it.

Brussel sprouts are now part of the weekly dinner menu at my house.  And with good reason, too.  They're so yummy!

At least, when done right.  When down wrong, I'm sure they can get pretty nasty.

There's no need to fear though, I braved a dark night and took some sort of icky photos in order to present you with this awesome brussel sprout dish.  It's sweet and salty and delicious and pretty additiong.

Let's just say you may never have to be told to finish you're veggies again!

Isreali Couscous with Brussel Sprouts and Cranberries - inspired by this recipe
(make 4 main dish size servings)

• 2 pounds brussel sprouts, tips cut off, discolored leaves removed and sliced in half
• 2 tbsp olive oil
• Salt
• 2/3 cup dried cranberries
• Optional: 1/3 cup roasted hazelnuts (I did not use because of allergies, but I imagine it would taste delicious)
• 2 cups cooked isreali couscous
• 2 tbsp maple syrup, or more to taste
• 2 tbsp balsamic vineger, or more to taste

Set oven to broil.  Saute brussel sprouts with oil and salt for about 2 minutes.  Then, add to baking sheet with cranberries and broil for approximately 3 minutes or until the tops of the brussel sprouts start to brown and the bottoms carmalize.  Remove pan from oven and let cool slighty while you reheat the israeli couscous (if cold).  In a large bowl, toss brussel sprouts, cranberries, optional hazelnuts, and couscous.  Drizzle on maple syrup and balsamic vinegar and evenly distribute.  Season with salt and pepper and serve while still warm.  Enjoy!

While this delicious dish would be a great post for any day, I chose to post it today because it matches this weeks meatless monday theme of Israeli Couscous.  And boy, is it a great thing have on a meatless day.  I swear, nothing will be missed.  Actually, that's not true.  You'll probably miss the brussel sprouts once they've all been devoured!

To check out other delicious israeli couscous dishes, head over here, and, don't forget, brussel sprouts are nothing to fear.  Do yourself a favor and make some TODAY.

Revisited Recipe of the Day:

Barley, Farro, and Preserved Lemon Salad