Couscous with Snow Peas and Radishes
Jake really loves snow peas so I wanted to try this recipe from the Vegetarian Times website out. I didn’t have asparagus in the house, so I ended up altering the original recipe a bit. This was an okay dish, but I don’t think I’ll be making it again any time soon. It didn’t really wow either of us, unfortunately. I think it could potentially be altered to be more delicious, but I’m not exactly sure how I would do that at this moment.
Couscous with Snow Peas and Radishes
1/4 lb. snow peas, sliced crosswise into 1/4-inch strips (about 1 cup)
2 cups low-sodium vegetable broth
3 2-inch strips lemon zest
1 10-oz. pkg. couscous
3 radishes, thinly sliced (about 1/3 cup)
3 Tbs. lemon juice
2 Tbs. chopped chives
2 Tbs. chopped parsley
1 Tbs. chopped mint
1. Cook asparagus and snow peas in large pot of boiling salted water 2 to 3 minutes, or until crisp-tender. Drain and rinse under cold water.
2. Bring broth and lemon zest to a boil in large pot. Put couscous in bowl, and stir in broth. Cover, and let stand 10 minutes. Discard lemon zest.
3. Fluff couscous with fork, and stir in snow peas, radishes, lemon juice, chives, parsley and mint. 4. Season with salt and pepper. Eat hot.
A Poet in the Kitchen 