Couscous au citron

Ingrédients

• 1 1/2 Cups Uncooked Pearl Couscous ((7.5 ounces))
• 3/4 pound Thin Asparagus Spears ( – trimmed & cut on bias (SEE NOTES))
• 12 ounces Sugar Snap Peas (– cut on bias)
• 1 large Shallot (– finely diced)
• 4-5 whole Radishes (– thinly sliced)
• 8 ounces Ricotta Salata or Feta Cheese (– crumbled)
• 1/3 Cup Chives (- sliced)
• 1/3 Cup Parmesan ( – grated or shaved, or more to taste)
• 1/3 Cup Fresh Mint Leaves (- torn)
• To Taste Flakey Maldon Sea Salt and Fresh Ground Pepper
• 7 TBS Extra Virgin Olive Oil (- divided)
• 1 1/2 tsp Dijon Mustard
• 4 TBS Lemon Juice
• 1 TBS Honey
• 1 tsp Lemon Zest (- plus more for garnish)

Préparation

1. 1

   Make Lemon Vinaigrette: Make the Lemon Dressing: In a measuring cup or small bowl, whisk together the remaining 6 tablespoons of the oil with the Dijon mustard, lemon juice, honey, lemon zest, ½ teaspoon salt and scant ¼ teaspoon pepper. Grab a spoon and taste the dressing and adjust for seasoning with salt and pepper before setting it aside. (SEE NOTES)

2. 2

   Cook Couscous: Cook the Couscous: Bring a large pot of water to a boil and then season the water generously with salt. (SEE NOTES)Add the couscous and cook to al dente according to the directions on the back of the package. Once cooked to al dente, drain the couscous and immediately rinse it under cold water to stop the cooking process. Next, drain again, gently shaking the colander to remove all the excess water. Then, add the rinsed and cooked couscous to a large bowl.

3. 3

   Toss Couscous with Lemon Dressing: Toss Couscous with Half Lemon Dressing: Add half of the lemon vinaigrette dressing to the warm couscous and toss well to combine. Set the lemony couscous aside on the counter and continue with the recipe.

4. 4

   Saute Veggies: OPTIONAL - Meanwhile, Sauté Veggies: Heat one tablespoon of oil in a heavy large non-stick skillet over high heat. Once shimmering, add the sliced asparagus and snap peas to the pan and season to taste with salt and pepper. Quickly sauté, tossing constantly, until tender-crisp and bright in color, about 2-3 minutes.

5. 5

   Add Veggies to Couscous: Add the asparagus and snap peas to the lemon couscous and toss to combine. Next, add all the shallots, sliced radishes, and half of the remaining dressing. Then grab two spoons and toss to well to combine. (Note: If serving later, simply cover the bowl tightly with plastic wrap and place the couscous into the refrigerator).

6. 6

   Serve Lemony Couscous: Add the crumbled cheese, chives, and mint to the couscous and gently toss to combine. Then, taste and adjust with more dressing and season to taste with salt and pepper. Finish with parmesan, lemon zest, and drizzle with some of the remaining dressing if desired. Enjoy immediately with lemon wedges on the side.