The Recipe

Israeli Couscous with Asparagus, Peas, and Sugar Snaps

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

COOK TIME : a few secondsPREP TIME : a few seconds

From Epicurious

Israeli Couscous with Asparagus, Peas, and Sugar Snaps

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Ingredients

DESCRIPTION

Find the recipe for Israeli Couscous with Asparagus, Peas, and Sugar Snaps and other sugar snap pea recipes at Epicurious.com

INGREDIENTS

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

DIRECTIONS

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NUTRITION