Toasted Israeli Couscous with Spring Vegetables
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
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