One of the joys of belonging to a CSA is the endless availability of fresh herbs in the summer. In the winter months I find myself relegated to high-priced, wilted vestiges of what were once fresh herbs. Not so in the summer!
My CSA follows the U-PICK practice when it comes to herbs. It typically involves dragging my 4 year-old out into a sunny, hot field where he languishes while sitting in the dirt, pointing out bugs, and asking if it’s time for his promised water ice (I’m giving him an appreciation for the work involved with growing food). I choose to tune him out for a few minutes while I, like a kid in a candy shop, collect little bundles of flavor and gently wrap them in rubber bands, so that I can take them home and carefully bag them with damp paper towels and hide them in the safest part of the refrigerator.
Today’s recipe for Israeli Couscous and Sugar Snap Pea Salad is delicate and light. This recipe allows the sweetness of the peas and the gentle bite of the chives to shine through simultaneously. The mild flavors made this recipe appealing to the aforementioned bug-watching 4 year-old. I made this dish as a side with simple, grilled chicken breasts on a busy night, making it an easy and healthy weeknight meal. The next day I enjoyed the leftovers as a quick and delicious lunch.
- 1 C whole wheat Israeli couscous
- 1 Tbsp olive oil
- 1¼ C water
- ¾ lb sugar snap peas
- ice water bath
- ⅛ C lemon juice
- 1 Tbsp olive oil
- ½ C chopped chives
- ¼ tsp salt
- fresh cracked pepper to taste
- In a small sauce pan, brown the couscous with 1 Tbsp of olive oil for 2-3 minutes. Next, add 1¼ C water, bring to a boil and then reduce to a simmer and cover, continuing to simmer for 8 minutes. If there is any liquid remaining in the pot after 8 minutes, drain it off and then set aside to cool.
- While the couscous is cooking, use this time to de-string your peas. Do this by snapping a little piece off the top of the pod. You'll notice a stringy fiber, which you'll pull down the length of one side of the pod. Next, flip the pod around and you'll do the same at the opposite end, pulling the string down the opposite side.
- Place your peas in a large pot of water over high heat. Cook until the water reaches a boil, at which time you will quickly drain the water off and place you peas in a bowl full of ice and water. This with give them a tender crispness for your salad.
- In a large bowl, combine your dressing ingredients, whisking them together with your fork.
- Finally, fold in your couscous and sugar snap peas. Serve immediately or refrigerate before serving.
Becky Winkler (A Calculated Whisk) says
This sounds delicious! I love how you styled it with those chive flowers 🙂
So fresh and delicious! Love couscous! Pinned!
Thanks for pinning!
Dorothy at Shockingly Delicious says
How fresh and inviting!
Zoe @ MasterChew says
Love Israeli cous cous! I’ll have to try this recipe – sounds delicious. Thanks 🙂
Thalia @ butter and brioche says
How fresh, healthy and delicious.. the perfect Summer salad!
Thanks Thalia, and happy 1st birthday to Butter & Brioche! Your site is so beautiful and your success over the past year is a continuous source of inspiration!
Claudia | Gourmet Project says
Very interesting recipe! I will try it very soon! Thanks!
Ify Nzeka says
These look simple and delicious plus its low calorie! Just great! 🙂
Sabrina @ Dinner, then Dessert says
I love Israeli Couscous! My grandmother used to make it for me all the time. I haven’t paired it with snap peas, but this looks delicious!!
Thanks Sabrina! I love food that brings back good memories! 🙂
Byron Thomas says
YUMMMMMMMMMMMMM! Thanks for sharing this, Rachel… I’m going to try this recipe for sure!
Haha – thanks Byron!
pam (Sidewalk Shoes) says
My CSA gave me some more snap peas this week! I will definitely be trying this salad!
Thanks Pam! Glad to hear your a CSA girl, too!
Exactly what I was looking for. I bought a bag of Israeli couscous recently and haven’t used any of it yet. I was searching for ideas.
That’s great Adina! I just love using Israeli couscous in summer salads!
Lesley @ CheapVegetarianMeals.com says
Hi Rachel, I’m certainly hearing you about gardening with a 4 year old, she has the patience of well, a 4 year old! But yes, she would most certainly be right there beside him looking for bugs, she’s obsessed with snails. Which is lucky, because she gathers all the ones she finds out of my organic garden and re-homes them in an old empty fish tank. Then when she goes to sleep, I re-home them again, far, far away from my organic garden. It’s a win win! Absolutely beautiful photos Rachel, and lovely story. I’m hanging out for when sugar snap peas are in season already, just to try this recipe. Thanks for sharing!
Lesley, it’s sound like our 4 year olds would get along splendidly! I just hope the snails don’t craw out of the fish take and into your house before you have time to re-home them! Sometimes bugs get into our house via my 4 year old and his bug box!
Anne @ Inhabited Kitchen says
Oh, I love snap peas in salad – and I’m getting them, now – and herbs! – from my own CSA. Time to use them…
Snap peas and herbs are such summer treats! It makes me wish that summer will never end!
THE HUNGRY MUM says
what a gorge summertime dish! Stunning photos and styling, too. Visiting from Food Bloggers Central on FB.