Recipe: Israeli Couscous with Asparagus, Peas and Sugar Snaps

Israeli couscous is a small couscous with grains the size of peppercorns.

• 4 tablespoons extra virgin olive oil, divided
• 2 tablespoons fresh lemon juice
• 2 large garlic cloves, minced, divided
• ½ teaspoon finely grated lemon peel
• 1 and 1/3 cups Israeli couscous (6 to 7 ounces)
• 1 and ¾ cups (or more) vegetable broth
• 14 ounces slender asparagus, cut diagonally into ½-inch pieces
• 8 ounces sugar snap peas, trimmed and cut into ½-inch pieces
• 1 cup shelled fresh green peas or frozen, thawed
• ½ cup chopped fresh herbs — a mixture of your choosing
• ½ cup finely grated Parmesan cheese

Whisk 2 tablespoons of oil and next three ingredients together in a small bowl and set aside. (Use just one garlic clove here.)

Heat 1 tablespoon oil in a heavy saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown. Add broth, bring to a boil, then reduce heat to medium low, cover and simmer until liquid is absorbed and couscous is tender, about 10 minutes. Add more broth, a little at a time if too dry.

Meanwhile, heat rest of oil in a heavy nonstick skillet over high heat and add veggies including remaining garlic. Season with salt and pepper and sauté until crisp tender, about three minutes.

Transfer veggies to large bowl, add couscous and drizzle with dressing. Add herbs and cheese and toss. Season to taste and serve. Serves 6.