Israeli Couscous With Asparagus, Peas, and Sugar Snap Peas

• 4 tablespoons extra virgin olive oil, divided
• 2 tablespoons fresh lemon juice
• 2 large garlic cloves, minced, divided
• 12 teaspoon lemon zest
• 1 13 cups israeli couscous (6 to 7 ounces)
• 1 34 cups vegetable broth (or more)
• 14 ounces 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 green peas, thawed (fresh or frozen)
• 13 cup fresh chives, chopped
• 12 cup parmesan cheese, grated

1. Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside.
2. Heat 1 tablespoon oil in heavy medium saucepan over medium heat.
3. Add couscous, sprinkle with salt, and saute until most of couscous is golden brown, about 5 minutes.
4. Add 1 3/4 cups broth, increase heat, and bring to boil.
5. 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.
6. Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat.
7. Add asparagus, sugar snap peas, green peas, and remaining garlic clove.
8. Sprinkle with salt and pepper; saute until crisp-tender, about 3 minutes.
9. Transfer vegetables to large bowl.
10. Add couscous to bowl with vegetables.
11. Drizzle dressing over.
12. Add chives and cheese; toss.
13. Season with salt and pepper.

extra virgin olive oil, lemon juice, garlic, lemon zest, couscous, vegetable broth, sugar snap peas, green peas, fresh chives, parmesan cheese

Taken from www.food.com/recipe/israeli-couscous-with-asparagus-peas-and-sugar-snap-peas-496911 (may not work)