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  • Serves 6 (4.2 lb)
Israeli Couscous with Asparagus, Peas, and Sugar Snaps

Ingredients

  • 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups) 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
  • 1 1/3 cups Israeli couscous (6 to 7 ounces) 1 1/3 cups Israeli couscous (6 to 7 ounces)
  • 1 cup shelled fresh green peas or frozen, thawed 1 cup shelled fresh green peas or frozen, thawed
  • 1 3/4 cups (or more) vegetable broth 1 3/4 cups (or more) vegetable broth
  • 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-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)
  • 1/2 cup finely grated Parmesan cheese 1/2 cup finely grated Parmesan cheese
  • 1/3 cup chopped fresh chives 1/3 cup chopped fresh chives
  • 4 tablespoons extra-virgin olive oil, divided 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
  • 2 large garlic cloves, minced, divided 2 large garlic cloves, minced, divided

Nutritional values
Per serving (11 oz)

% Daily Values*
  • Total fat 16.2g 21%
  • Saturated fat 4.6g 23%
  • Protein 20.6g 41%
  • Salt 572.4mg 25%
  • Total carbs 47.8g 17%
  • Fiber, total dietary 13.9g 49%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on epicurious.com
Israeli Couscous with Asparagus, Peas, and Sugar Snaps on epicurious.com
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