Israeli Couscous with Asparagus, Peas, and Sugar Snaps Recipe | Epicurious.com
"Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature...."
INGREDIENTS
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4 tablespoons extra-virgin olive oil, divided
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2 tablespoons fresh lemon juice
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2 large garlic cloves, minced, divided
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1/2 teaspoon finely grated lemon peel
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1 1/3 cups Israeli couscous (6 to 7 ounces)
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1 3/4 cups (or more) vegetable broth
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14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
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8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
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1 cup shelled fresh green peas or frozen, thawed
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1/3 cup chopped fresh chives
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1/2 cup finely grated Parmesan cheese
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