Israeli Couscous with Asparagus, Peas, and Sugar Snaps

Ingredients

• 2.5 cups asparagus trimmed
• 0.3 cup chives fresh chopped
• 2 large garlic clove divided minced
• 6 ounces regular couscous 
• 2 tablespoons juice of lemon fresh
• 4 tablespoons olive oil extra virgin extra-virgin divided
• 0.5 cup parmesan cheese finely grated
• 1 cup peas fresh green frozen shelled thawed
• 2.5 cups sugar snap peas trimmed
• 1.8 cups vegetable stock ()

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Whisk 2 tablespoons oil, lemon juice,1 garlic clove, and lemon peel in small bowl;set dressing aside.
2. Heat 1 tablespoon oil inheavy medium saucepan over medium heat.
3. Add couscous, sprinkle with salt, and sautéuntil most of couscous is golden brown,about 5 minutes.
4. Add 1 3/4 cups broth,increase heat, and bring to boil. Reduceheat to medium-low, cover, and simmeruntil liquid is absorbed and couscous istender, about 10 minutes, adding morebroth by tablespoonfuls if too dry.
5. Meanwhile, heat remaining 1 tablespoonoil in heavy large nonstick skillet over highheat.
6. Add asparagus, sugar snap peas, greenpeas, and remaining garlic clove.
7. Sprinklewith salt and pepper; sauté until crisp-tender,about 3 minutes.
8. Transfer vegetablesto large bowl.
9. Add couscous to bowl with vegetables.
10. Drizzle dressing over.
11. Add chives andcheese; toss. Season with salt and pepper.
12. To trim asparagus, holdonto the top of the stalk with one hand andbend the bottom of the stalk with your otherhand. The stalk will snap, separating thewoody end from the tender top.
13. Some sugar snap peashave a tough string running along the top ofthe pod. To remove it, snap off the leaf endand pull the string.