Jess's Recipes

4 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lemon juice 2 large garlic cloves, minced, divided 1/2 teaspoon finely grated lemon peel 1 1/3 cups Israeli couscous (6 to 7 ounces) 1 3/4 cups (or more) vegetable broth 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups) 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups) 1 cup shelled fresh green peas or frozen, thawed 1/3 cup chopped fresh chives 1/2 cup finely grated Parmesan cheese Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by...

1 1/2 cups couscous 1 TBS butter 1 1/2 cups water 1/4 cup plain, nonfat yogurt 1/4 cup olive oil 1 tsp cider vinegar 1 1/2 tsp curry powder 1/4 tsp turmeric 1/4 tsp allspice 1 tsp kosher salt cracked black pepper to taste 1/2 cup grated carrot 1/2 cup dried cranberries 2 green onions, chopped 1/4 cup red onion, minced 1/4 cup pine nuts In a saucepan, toast the pine nuts over medium heat until fragrant and beginning to turn golden. Remove to a large pan, pour in couscous, butter, and water; bring to a boil, and cook for about 5 minutes and turn off the heat. The water should be absorbed; cover and set aside. In the large bowl, pour the yogurt, olive oil, vinegar, and spices over the pine nuts. Whisk until thoroughly combined. Add the carrot, cranberries, green and red onions and toss to coat with the dressing. Dump in the couscous and toss again. Serves about 4 in main dish portions, 6-8 as a side.

Serves 6 This dish may have lots of ingredients, but it doesn't feel like cooking, so I love to make it. It is literally as easy as boiling water. I actually make it with different vegetables each time, sometimes just looking in the pantry for inspiration. That's when the best surprises happen. If you don't have dried currants, use golden raisins or cranberries. This is a terrific side dish for chicken or lamb. 1 1/2 cups couscous 1 TBS unsalted butter 1 1/2 cups boiling water 1/4 cup plain yogurt 1/4 cup good olive oil 1 tsp white wine vinegar 1 tsp curry powder 1/4 tsp ground turmeric 1 1/2 tsp kosher salt 1 tsp freshly ground black pepper 1/2 cup grated (or small-diced) carrots 1/2 cup minced fresh-flat leaf parsley 1/2 cup dried currants 1/4 cup blanched, sliced almonds 2 scallions, thinly sliced (white and green parts) 1/4 cup small-diced red onion Place couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly

3 3/4 cups low-salt chicken broth 1 1/2 teaspoons salt 2 1/2 cups plain couscous (about 15 oz) 1 1/2 cups golden raisins 1 1/2 cups pine nuts, toasted 7 green onions, chopped 1/2 cup (1 stick) butter, melted Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature. Makes 8 servings. Usually cut in half for a family. Walnuts can be subbed for the pine nuts.