Israeli Couscous and Dill Snap Peas

Ingredients

• 0.3 teaspoon pepper black
• 1 teaspoon dijon mustard 
• 1 tablespoon optional: dill minced
• 0.5 teaspoon garlic minced
• 0.7 cup israeli couscous 
• 0.5 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 1 tablespoon olive oil extra-virgin
• 2 teaspoons olive oil 
• 2 tablespoons parmesan cheese shaved
• 0.5 teaspoon sugar 
• 6 ounces sugar snap peas trimmed
• 1 cup water 
• 8 cups water 

Equipment

• bowl
• sauce pan
• whisk
• dutch oven

Directions

1. Heat 2 olive oil in a saucepan over medium heat.
2. Add couscous; saut 3 minutes.
3. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
4. Drain and rinse; drain.
5. Bring 8 cups water to a boil in a large Dutch oven.
6. Add peas; cook 30 seconds or until crisp-tender.
7. Drain and plunge into ice water; drain. Slice half of peas diagonally.
8. Combine lemon rind and next 7 ingredients in a medium bowl; stir with a whisk.
9. Add peas; toss to coat.
10. Combine pea mixture, couscous, and minced dill. Top with shaved Parmesan cheese.