Israeli Couscous with Spring Vegetables and Pecorino
SERVES: 4-6
PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
COURSE: Starter
The mild, nutty flavor of couscous is heightened by the freshness and crunch of spring vegetables, and the brightness of lemon and herbs. A topping of salty, savory Pecorino Romano cheese crowns this irresistible starter or side dish.
Ingredients
- 2 cups Israeli couscous
- 2 Tbsp olive oil
- 1 bunch asparagus, cut into bit sized pieces
- 2 cups snap peas
- 1 lemon, zest and juice separated
- 1/4 cup olive oil
- 1/2 cup radish, thinly shaved
- 1/4 cup fresh parsley, minced
- 1/4 cup fresh mint, minced
- Fresh shaved Pecorino Romano, for garnish
- Salt and pepper, to taste
Instructions
- In a pot of boiling salted water cook couscous for about 10-12 minutes until tender. Drain and rinse under cold water.
- In a large skillet over medium-high heat add oil and cook snap peas and asparagus until just tender, making sure they still have some crunch.
- In a large bowl add couscous, all the vegetables, herbs, lemon juice, lemon zest, and olive oil. Toss to coat and season with salt and pepper to taste.
- Pour onto serving platter and top with shaved pecorino Romano.
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