The first time I bought garlic scapes, I used them raw in a pesto. It was delicious but incredibly strong. Very garlicky. So after that, I used them only cooked.When I was at the farmer’s market this past week, I not only found garlic scapes, I found fresh peas as well (also quick to come and go at the market). I decided to combine them with some whole wheat Israeli couscous and the result was fabulous.
Garlic Scapes with Fresh Peas & Israeli Couscous
½ cup whole wheat Israeli couscous
1 teaspoon sea salt
1 teaspoon olive oil
½ lb. garlic scapes, chopped
1 cup fresh peas
Freshly ground black pepper to taste
1 tablespoon Parmigiano-Reggiano
Bring a small pot of water to a boil. Add the Israeli couscous and a pinch of salt. Lower the heat to medium-low and simmer until couscous is tender but still firm.
Meanwhile, heat the oil in a medium skillet. Add the garlic scapes and sauté until they’re tender and start to brown.
Add the peas, ½ teaspoon salt, and pepper and continue cooking for another 5 minutes.When the couscous is done, drain and transfer it to a medium bowl. Combine it with the sautéed vegetables and mix well. Taste and add more salt, if desired. Transfer to a serving plate and sprinkle Parmigiano-Reggiano over the top. Serve hot.