On Tuesday, I ran to Quail Hill during a brief lull in the rain and picked my vegetables. It was muddy and wet, but all week I was glad I had made the trip. Last night I used my share of asparagus and sugar snap peas in this quick couscous salad. Also flavoring the simple dish--a few garlic scapes and a handful of mint and oregano. Here is the recipe:
Whole Wheat Couscous with Asparagus and Sugar Snap Peas
Serves 4 as a side dish
1 1/2 cups sugar snap peas, trimmed
12 asparagus spears, trimmed and cut into 1 1/2-inch pieces
1 cup whole wheat couscous (you can buy this at Provisions)
3 tablespoons extra-virgin olive oil
2 garlic scapes, finely chopped, or one garlic clove, finely chopped
3/4 cup low-sodium canned chicken broth
3/4 cup water
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard
2 ounces crumbled feta cheese
2 tablespoons finely chopped fresh mint and/or oregano
1. Bring a small pot of salted water to a boil. Add asparagus and snap peas and cook until just tender, about 2 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain vegetables again and pat dry with a paper towel.
2. Toast the couscous in a medium saucepan over medium-high heat until fragrant, about 3 minutes. Transfer to a bowl. Add 1 tablespoon of oil and the garlic scapes to the pan and cook until fragrant, about 1 minute. Add the broth, water, and lemon zest and bring to a boil Stir in the toasted couscous, cover, remove from the heat, and let stand for 12 minutes.
3. Transfer the couscous to a large bowl and fluff with a fork. Stir in the remaining 2 tablespoons olive oil, lemon juice, mustard, and salt to taste. Let cool to room temperature.
4. Stir in the vegetables, cheese, and herbs. Serve immediately or cover and refrigerate for up to 6 hours until ready to serve.