Israeli Couscous and Pea Salad

1. In a small saucepan, stir and brown the couscous in the olive oil for 2-3 minutes. Next, add the water, bring to a boil and then reduce to a simmer and cover. 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.

2. 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.

3. 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.

4. In a large bowl, combine your dressing ingredients, whisking them together with your fork.

5. Finally, fold the couscous and sugar snap peas into the dressing. Serve immediately or refrigerate before serving.