Toasted Israeli Couscous with Spring Vegetables

Name: Toasted Israeli Couscous with Spring Vegetables
Ingredients: 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; freshly ground black pepper

naturesgreengrocer.com

A light mediterranean dish with crisp flavor and rich texture.

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Ingredients

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
freshly ground black pepper