Sugar Snap Peas
Sesame Chicken Couscous Salad with Snap Peas & Broccoli
Combine and bring to a boil:
1 1/2 cups chicken broth
1 teaspoon soy sauce
1 teaspoon sesame or olive oil
Place:
1 cup uncooked couscous
in a large bowl and stir in boiling broth. Cover and let stand 5 to 8 minutes. Fluff with a fork.
Stir in:
2 sliced green onions
1 large red sweet pepper, chopped
(optional)
Cover and refrigerate until chilled.
Meanwhile, steam:
1 1/2 cups sugar snap peas
for 1 minute.
Add to steamer:
3/4 cup broccoli florets
and steam for 2 more minutes or until vegetables are crisp tender. Rinse in cold water and drain well.
Add peas and broccoli to couscous, along with:
1 cup cooked, chopped chicken
Combine and then mix into couscous:
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons soy sauce
1/4 teaspoon pepper
1 teaspoon sesame oil (optional)
Immediately before serving, mix in:
1/4 cup slivered toasted almonds
1 tablespoon toasted sesame seeds
Serve chilled or at room temperature.
Serves 4.
From “Simply in Season, A World Community Cookbook,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press, 2005.