You may also like
Categories:
couscous fresh peas zucchini extra-virgin olive oil salt freshly ground pepper lemon juice almonds scallions parsley mint red pepper
Viewed: 33 - Published at: 6 years agoIngredients
- 2 c. couscous
- 1 c. fresh peas
- 1 1/2 c. finely diced zucchini
- 6 tbsp. extra-virgin olive oil
- salt
- Freshly ground pepper
- 3 tbsp. fresh lemon juice
- .67 c. chopped roasted almonds
- 1/2 c. Sliced scallions
- 1/2 c. chopped parsley
- 1/4 c. Chopped mint
- crushed red pepper
Method
- Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes.
- Boil the peas in 1/2 cup water for 1 minute.
- Drain the peas, reserving 1/4 cup of the water.
- In a skillet, sautee the zucchini in 3 tablespoons of the olive oil until crisp-tender, about 3 minutes.
- Season with salt and pepper, and let cool to room temperature.
- In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoons of olive oil.
- Fluff the couscous and pour this dressing on top.
- Stir in the zucchini, peas, almonds, scallions, parsley, and mint.
- Season with salt, black pepper, and crushed red pepper.
- Looking for more healthy recipes?
- Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
