Israeli Couscous with Asparagus, Peas and Sugar Snap Peas Recipe

click to rate
1 vote | 479 views
Servings: 2

Ingredients

  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 2 large garlic cloves, minced, divided
  • 1/2 teaspoon finely grated lemon peel
  • 1 1/3 cups Israeli couscous (6 to 7 ounces)
  • 1 3/4 cups (or more) vegetable broth (I used chicken broth)
  • 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
  • 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
  • 1 cup shelled fresh green peas or frozen, thawed
  • 1/3 cup chopped fresh chives
  • 1/2 cup finely grated Parmesan cheese

Toolbox

Add the recipe to which day?
« Today - Jun 04 »
Today - Jun 04
June 5 - 11
June 12 - 18
June 19 - 25
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 220g
Recipe makes 2 servings
Calories 425  
Calories from Fat 305 72%
Total Fat 34.51g 43%
Saturated Fat 8.12g 32%
Trans Fat 0.0g  
Cholesterol 22mg 7%
Sodium 390mg 16%
Potassium 384mg 11%
Total Carbs 16.21g 4%
Dietary Fiber 4.9g 16%
Sugars 6.8g 5%
Protein 14.61g 23%
How good does this recipe look to you?
Click to rate it:
 
Advertisement
Advertisement

Leave a review or comment