- 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
- Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside.
- Heat 1 tablespoon oil in heavy medium saucepan over medium heat.
- Add couscous, sprinkle with salt, and sautĂ© until most of couscous is golden brown, about 5 minutes.
- Add 1 3/4 cups broth, increase heat, and bring to boil.
- 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.
- Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat.
- Add asparagus, sugar snap peas, green peas, and remaining garlic clove.
- Sprinkle with salt and pepper; sautĂ© until crisp-tender, about 3 minutes.
- Transfer vegetables to large bowl.
- Add couscous to bowl with vegetables.
- Drizzle dressing over.
- Add chives and cheese; toss.
- Season with salt and pepper.
Adapted from “Bon AppĂ©tit, June 2010″ by Jeanne Kelley.
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