Israeli Couscous with Asparagus, Peas, and Sugar Snaps Recipe | Epicurious

Name: Israeli Couscous with Asparagus, Peas, and Sugar Snaps Recipe | Epicurious
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 2 tablespoons fresh lemon juice; 2 large garlic cloves, minced, divided; 1/2 teaspoon finely grated lemon peel; 1 1/3 cups Israeli couscous (6 to 7 ounces); 1 3/4 cups (or more) vegetable broth; 14 ounces slender 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 shelled fresh green peas or frozen, thawed; 1/3 cup chopped fresh chives; 1/2 cup finely grated Parmesan cheese

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

Keywords

israeli couscous
lemon
asparagus
sugar snap pea
chive
parmesan
main
side
dinner
lunch
vegetarian
nut free
spring
bon appétit

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Ingredients

4 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 large garlic cloves, minced, divided
1/2 teaspoon finely grated lemon peel
1 1/3 cups Israeli couscous (6 to 7 ounces)
1 3/4 cups (or more) vegetable broth
14 ounces slender 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 shelled fresh green peas or frozen, thawed
1/3 cup chopped fresh chives
1/2 cup finely grated Parmesan cheese