I’ve been posting recipes for nearly four years now, and here’s the fourth time I’m entertaining Israeli couscous. In past entries, I’ve looked at “Couscous Salad with Black Beans, Mushrooms, and Corn,” “Eggplant Salad with Israeli Couscous and Basil,” and “Israeli Couscous with Green Beans, Feta, and Pistachios.” Now, I’ve made the “Israeli Couscous with Asparagus, Peas, and Sugar Snaps,” from the June 2010 issue of Bön Appetit. This dish is definitely a celebration of greenness, and that was fine with us: asparagus, sugar snap peas, green peas, chives.

This big couscous cooks exactly like a pasta. I sauteed my vegetables for 6 minutes. Instead of using Parmesan cheese, I substituted with nutritional yeast (on a personal dare?), and achieved a fine vegan slant on cheesiness. All the greens in this dish are great together -- no need to be worried. The olive oil/lemon juice dressing makes the couscous appealingly silky. And that hint of lemon carries the tastiness of this meal into an assured boldness. This is too easy to make. Enjoy it.

Israeli Couscous (7 oz.) = .99¢
Sugar Snap Peas (8 oz.) = $2.19

RECIPE: pull together ample couscous and greens into a simple dinner triumph
you might eat this after 30 minutes of prep and cooking
TASTE: the merits of each green vegetable shine; olive oil and lemon are victorious

Next time, I will cook the “Chicken and Zucchini Stew,” from 200 Healthy Recipes in 30 Minutes or Less!, by Robyn Webb. Witness my meal when you come back to my site on Thursday, August 26.