Israeli Couscous And Dill Snap Peas

• 2 teaspoons olive oil
• 2/3 cup Israeli couscous
• 1 cup water
• 8 cups water
• 6 ounces sugar snap peas, trimmed
• 1/2 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon minced garlic
• 1 tablespoon minced dill
• 2 tablespoons shaved Parmesan cheese

1. Heat 2 olive oil in a saucepan over medium heat. Add couscous; saute 3 minutes. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Drain and rinse; drain.
2. Bring 8 cups water to a boil in a large Dutch oven. Add peas; cook 30 seconds or until crisp-tender. Drain and plunge into ice water; drain. Slice half of peas diagonally.
3. Combine lemon rind and next 7 ingredients in a medium bowl; stir with a whisk. Add peas; toss to coat.
4. Combine pea mixture, couscous, and minced dill. Top with shaved Parmesan cheese.

olive oil, couscous, water, water, sugar snap peas, lemon rind, lemon juice, extravirgin olive oil, mustard, sugar, kosher salt, black pepper, garlic, dill, parmesan cheese

Taken from www.myrecipes.com/recipe/israeli-couscous-dill-snap-peas (may not work)