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Israeli Couscous with Asparagus, Peas, and Sugar Snaps


Israeli Couscous with Asparagus, Peas, and Sugar Snaps Recipe

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
Directions:
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