Israeli Couscous with Asparagus and snow peas

By lenka_g

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
• Read More http://www.epicurious.com/recipes/food/views/Israeli-Couscous-with-Asparagus-Peas-and-Sugar-Snaps-359410#ixzz1AgzlkgQN

Preparation

Step 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.

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.

Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.



Read More http://www.epicurious.com/recipes/food/views/Israeli-Couscous-with-Asparagus-Peas-and-Sugar-Snaps-359410#ixzz1AgztWWJb