Israeli Couscous with Snap Peas and Asparagus

        From bullcityfood.com

• 4 tbsp olive oil, divided
• 3 tbsp lemon juice
• 1 1/2 tsp grated lemon zest
• 1 cup Israeli couscous
• 1 1/4 chicken or vegetable stock
• 1 bunch thin asparagus, trimmed
• 6-8 oz snap peas, about 2 cups
• 1 clove garlic, minced
• Salt and pepper
• 1/3 cup Parmesan cheese, plus more for garnish

Whisk together 3 tbsp of olive oil with lemon juice and lemon zest. Set aside.

Heat about 1/2 tbsp olive oil in a sauce pan over medium heat.

Add the Israeli couscous and a pinch of salt. Saute until lightly browned and fragrant.

Stir in the chicken stock and bring to a boil.

Turn the heat to low, cover and simmer for about 8-10 minutes, until the liquid is absorbed and the couscous is tender.

Meanwhile, heat the remaining 1/2 tbsp of olive oil in a large saute pan.

Add the snap peas and minced garlic and cooked for a couple of minutes.

Cut the asparagus into 1-2 inch pieces and add to the saute pan.

Season with salt and pepper and saute until crisp-tender, about 8 minutes.

Place the cooked vegetables into a large bowl. Add the couscous, lemon dressing and Parmesan cheese. Toss to combine.

Check the seasoning and serve garnished with a sprinkle of Parmesan cheese.

Can be served warm or at room temperature.