I wasn’t kidding when I said peas galore.

This pasta salad is jam-packed with the yummy peas: sweet peas, sugar snap peas, and snow peas. I was a little skeptical at first. I mean, the only time I have that combination of peas is in stir-fry or peanutty noodles. Certainly not a pasta salad with Israeli Couscous and a lemony vinaigrette.

I was converted after that first delicious bite swirled around in my mouth.

The Hubster was too. Is it weird that he has been beyond excited to eat this atop a leafy green salad? Or that he has eaten it almost every single day since I made it?

The best part about this salad: it gets better each and every day it sits, marinades, and melds together. That. And the fact that it doesn’t require much effort, or time in the kitchen. Yeah, summer salads.

And just in case you’re keeping track, I believe the original recipe came from Bon Appetit, but I found it on Epicurious.

Israeli Couscous with Peas Galore

Ingredients:

• 4 tablespoons olive oil
• 2 tbs {half lemon} lemon juice
• 2 large garlic cloves, minced
• 1/2 tsp finely grated lemon peel
• 1 1/3 cups {1 package} Israeli couscous
• 1 3/4 cups vegetable broth
• 1/3 cup frozen peas
• 1/3 cup sugar snap peas, thinly sliced
• 1/3 cup snow peas, thinly sliced

Directions:

1. Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside.
2. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes.
3. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
4. Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add snow peas, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
5. Add couscous to bowl with vegetables. Drizzle dressing over. Season with salt and pepper.

For your reference:
This recipe is vegetarian and vegan. It is also nightshade free, dairy free, casein free, egg free, soy free, cinnamon free, and contains no MSG.

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