Israeli Couscous Salad with Spring Asparagus & Sweet Peas

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Israeli Couscous Salad with Spring Asparagus & Sweet Peas

Israeli couscous is small, round pasta about the size of a peppercorn that is often mistake for a grain. It's delicious, super versatile and can be used in almost any salad recipe but this recipe just screams spring to us.

Ingredients:

• 4 tablespoons lemon infused extra-virgin olive oil, divided*
• 2 tablespoons fresh lemon juice
• 2 large garlic cloves, minced, divided
• 1/2 teaspoon finely grated lemon zest
• 1 1/3 cups Israeli couscous*
• 1 3/4 cups (or more) vegetable broth*
• 14 ounces slender asparagus spears, trimmed, cut diagonally into ¾ inch pieces (about 2 1/2 cups)
• 8 ounces sugar snap peas, trimmed, cut diagonally into ½ inch pieces (about 2 1/2 cups)
• 1 cup shelled fresh green peas or frozen, thawed
• 1/3 cup each chopped fresh chives and chopped fresh basil
• 1/2 cup finely grated Parmesan cheese*
• *Available from Well Seasoned

Instructions:

1. Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside.
2. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 ¾ 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; sauté until crisp-tender, about 3 minutes.
3. Transfer vegetables to large bowl. Add couscous to bowl with vegetables. Drizzle dressing over. Add chives, basil and cheese; toss. Season with salt and pepper.