Asian Couscous

Still on my couscous kick so this time I made it with an Asian flair.  Served it with fish sammies topped with seaweed salad...yummy!!  You can use any vegetable combination and you can substitute baby spinach or arugula for the microgreens, if you can't find them.

1 cup Israeli couscous
2 cups water
6 oz. sugar snap peas
1 large carrot, shredded
1 box (about 2 oz.) microgreens (any type works...I used Asian)

2 T. rice vinegar
1 T. soy sauce
1 t. minced or grated ginger root
1 t. minced garlic
2 t. toasted (dark) sesame oil
1 t. fish sauce
juice of 1/2 lemon
2-3 T. olive or grapeseed oil

Bring the water to a boil and add the couscous.  Simmer for about 8 minutes.  Drain the couscous, rinse well, and drain again.

Put the sugar snap peas in a microwave-safe container and nuke for about 1 minute. 

Put the couscous in a large bowl and add the peas, carrot, and microgreens.

Combine the remaining ingredients in a small bowl and whisk to combine.  Add to the couscous and combine.  Season with salt, if necessary.  Refrigerate for a few hours to allow flavors to blend.