This flavorful, fresh, and easy to make vegetarian dish will soon be one of your go-to meals on busy weeknights.
2 cups couscous1 cup fresh peas1 1/2 cups finely diced zucchini6 tablespoons extra-virgin olive oilSalt and freshly ground pepper3 tablespoons fresh lemon juice2/3 cup chopped roasted almonds1/2 cup sliced scallions1/2 cup chopped parsley1/4 cup chopped mintSalt, black pepper, crushed red pepper, for seasoning
Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes. Boil the peas in 1/2 cup water for 1 minute. Drain the peas, reserving 1/4 cup of the water. In a skillet, sauté the zucchini in 3 tablespoons of the olive oil until crisp-tender, about 3 minutes. Season with salt and pepper and let cool to room temperature. In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoons of olive oil. Fluff the couscous and pour this dressing on top.
Stir in the zucchini, peas, almonds, scallions, parsley and mint. Season with salt, black pepper and crushed red pepper.