Spring Vegetable Couscous

What You'll Need

4 tablespoons of extra virgin olive oil, divided

2 large garlic cloves, minced and divded

2 tablespoons of lemon juice

1/2 teaspoon of lemon zest

1 1/3 cups of Israeli (pear) couscous

1 3/4 cups of vegetable stock

2 1/2 cups of thin asparagus spears, trimmed and cut into 1-inch pieces

2 1/2 cups of sugar snap peas, cut in to 1/2-inch pieces

1 cup of shelled frozen peas, defrosted

1/3 cup of finely diced scallions

1/2 cup of grated Parmesan cheese

salt and pepper

What You'll Need to Do

In a small bowl, whisk together 2 tablespoons of olive oil, 1 garlic clove, lemon juice, and lemon zest. Set aside.

In a medium pot heat 1 tablespoon of oil over medium heat.

Add couscous and a dash of salt.

Saute until most of the couscous is golden brown (about 3 minutes)

Add the vegetable stock, increase the heat, and bring to a boil.

Reduce the heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender (about 10 minutes), adding more broth by tablespoons if too dry.

Meanwhile, heat the remaining 1 tablespoon of oil over high heat in  large nonstick saute pan.

Add asparagus, sugar snap peas, peas, and garlic clove.

Sprinkle with salt and pepper.

Saute until crisp and tender (about 3 minutes)

Transfer vegetables to a large bowl.

Add couscous to the bowl with vegetables,

Drizzle lemon juice and olive oil mix over the mixture.

Add the scallions and Parmesan cheese. Toss.

Season with salt and pepper to taste.

ENJOY!