Pearl Couscous with Sugar Snaps

Hands on: 10 minutes

Total time: 20 minutes

Serves: 4

In a small screw-top jar, make dressing by combining 3 tablespoons oil, lemon juice and garlic. Shake vigorously and set aside.

In a medium saucepan, heat remaining tablespoon olive oil over medium heat. Add couscous, sprinkle with salt and sauté 1 minute or until oil coats each grain. Add broth, increase heat to high 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 if necessary.

Put sugar snaps in bottom of a large bowl. Top with cooked couscous. Drizzle on dressing. Let salad sit 5 minutes, then toss and taste for seasoning. Garnish with chives. Serve chilled or at room temperature.

Per serving:  503 calories (percent of calories from fat, 28), 14 grams protein, 76 grams carbohydrates, 9 grams fiber, 16 grams fat (2 grams saturated), 1 milligram cholesterol, 455 milligrams sodium.