ISRAELI COUSCOUS WITH EDAMAME AND ASPARAGUS

ISRAELI COUSCOUS WITH EDAMAME AND ASPARAGUS image

Number Of Ingredients 10

Previous Next

4 tbsp olive oil, divided
2 tbsp lemon juice
2 large garlic cloves, minced, divided
1/2 tsp grated lemon peel
1-1/3 cups Israeli couscous (7 oz)
1-3/4 cups broth
2-1/2 cups slender asparagus, cut diagonally into 3/4-inch pieces
1 cup shelled edamame
1/3 cup chopped chives
1/2 cup grated Parmesan

Steps:

Whisk 2 tbsp olive oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set aside. Heat 1 tbsp oil in heavy saucepan over medium heat. Add couscous, sprinkle with salt, saute until golden brown. Add 1-3/4 cups broth, bring to a boil over high heat; reduce heat to medium-low; cover and simmer until couscous is tender; add more broth by tablespoonfuls if too dry. Meanwhile, heat remaining 1 tbsp oil in skillet over high heat. Add asparagus, edamame, garlic. Sprinkle with salt and pepper, sautee 3 mins until crisp-tender. Transfer to a bowl, add couscous, dressing, chives, cheese. Season with salt and pepper