Israeli Couscous With Asparagus, Peas, and Sugar Snap Peas

Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 4  tablespoons extra virgin olive oil, divided
• 2  tablespoons fresh lemon juice
• 2  large garlic cloves, minced, divided
• 1⁄2 teaspoon lemon zest
• 1 1⁄3 cups israeli couscous (6 to 7 ounces)
• 1 3⁄4 cups vegetable broth (or more)
• 14  ounces asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
• 8  ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
• 1  cup green peas, thawed (fresh or frozen)
• 1⁄3 cup fresh chives, chopped
• 1⁄2 cup parmesan cheese, grated

Directions

1. Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, 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 by tablespoonfuls if too dry.
2. Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
3. Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.