Sugar Snap Pea Lemon Couscous
Ready in 15 minutes, this snap pea couscous with lemon, cumin and sumac is a crisp and fresh side dish perfect for spring and summer meals.
Servings: 4
Ingredients
- 1 cup water
- Juice and zest of 1 lemon
- 1 cup couscous
- 1 tablespoon olive oil
- 2 scallions, thinly sliced, green and white parts separated
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon sumac
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound sugar snap peas, trimmed and halved
- 2 tablespoons chopped parsley
Instructions
- In a medium saucepan over medium-high heat, bring the water and lemon juice to a boil. Pour in the couscous and cover the pan with a lid. Remove from the heat. Let stand for 5 minutes before fluffing with a fork.
- In a large skillet, heat the olive oil over medium high heat. Add the white parts of the scallions, garlic, cumin, sumac, salt and pepper. Cook until fragrant, about 30 seconds.
- Add the snap peas, sautéing until they turn bright green but are still crisp, about 2-3 minutes.
- Stir the couscous, lemon zest, scallion greens, and parsley into the snap peas.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days. You can eat them cold or warm them in the microwave. If you do reheat them, the snap peas will lose some of the crispness they had when you first made the recipe.
Nutrition
Calories: 250kcal | Carbohydrates: 44g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 597mg | Potassium: 353mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1466IU | Vitamin C: 78mg | Calcium: 75mg | Iron: 3mg