Toasted Israeli Couscous with Spring Vegetables | Alive & Well

Ingredients

• 4 Tbsp extra-virgin olive oil, divided
• 2 Tbsp fresh lemon juice
• 1 ⁄ 2 tsp finely grated lemon peel
• 2 large garlic cloves, minced, divided
• 1 1 ⁄ 3 cups Israeli couscous
• 1 3 ⁄ 4 cups low-sodium vegetable broth, plus additional as needed
• 6 to 8 saffron threads
• 1 lb slender asparagus spears, trimmed of woody ends, cut diagonally into 3 ⁄ 4 -inch pieces
• 8 oz sugar snap peas, trimmed, cut diagonally into 1 ⁄ 2 -inch pieces
• 1 cup shelled fresh green peas or frozen, thawed
• 1 ⁄ 3 cup chopped fresh chives
• Salt and freshly ground black pepper