Name: Israeli Couscous with Asparagus, Peas, and Sugar Snaps
Yield: 6 Servings
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 1/3tcups Israeli couscous (6 to 7 ounces); 1 3/4t 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

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