- 1⁄2 pound sugar snap peas, de-‐stringed and chopped in half width wise
- 1 1⁄2 cups large pearl whole wheat couscous
- 2 cups water
- 1 tablespoon olive oil
- 1⁄4 teaspoon salt
- 1⁄4 cup fresh mint, chopped
- 1⁄4 cup raw almonds, chopped
- 1 teaspoon yellow miso
- 1 teaspoon agave or honey
- 1 tablespoon white wine vinegar
- 1⁄4 cup lemon juice
- 3 tablespoon olive oil
- Bring a large pot of water to boil.
- Place the prepared snap peas in the boiling water for 2 minutes.
- Using a slotted spoon, immediately transfer the snap peas into a bowl of ice water and let them cool for 3 minutes; then drain and set them aside.
- Warm the tablespoon of olive oil in a medium saucepan.
- Add the couscous and sauté until the couscous smells nutty and begins to look somewhat toasted.
- Add the water and salt and bring to a boil. Stir once, reduce the heat, and cover.
- Let the pot simmer until the water is absorbed and the couscous is tender, about 8 minutes
- Mix the miso, agave, vinegar, lemon juice, and olive oil together in a small glass.
- When the couscous is done transfer it and the blanched snap peas into a large bowl.
- Pour in the dressing and the fresh mint and stir until everything is coated.
- Check for seasoning and add more salt to suite your taste.
- Let this mixture chill in the fridge for at least 30 minutes before serving.
- Top with chopped almonds and serve cold.