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
Test-Kitchen Tip
To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.
INGREDIENT TIP
Some sugar snap peas have a tough string running along the top of the pod. To remove it, snap off the leaf end and pull the string.