All the fresh veggies right now make dishes like this one even better… I imagined that our 3-year-old would pick around all the green and go for the pasta, but he ate it without discrimination, too! Recipe from epicurious.com
Quick tip: To keep your asparagus perky while waiting to eat it, place the bottoms of the spears in water and cover with plastic wrap.
4 Tbsp extra-virgin olive oil, divided
2 Tbsp fresh lemon juice
2 large garlic cloves
1/2 tsp finely grated lemon peel
1 1/3 cups whole wheat Israeli couscous
1 3/4 cups vegetable broth
14 oz asparagus, trimmed and cut into bite-sized pieces*
8 oz sugar snap peas, trimmed and chopped into desired size*
1 c shelled green peas*
1/3 c chopped chives
1/2 c finely grated parmesan cheese (skip this to make it Vegan)
*I never pay too much attention to vegetable measurements, we just put in what we’ve got and figure more can’t hurt anything.
Whisk 2 Tbsp oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set aside.
Heat 1 Tbsp oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt and saute until most of couscous is golden brown, about 5 mins. Add 1 3/4 c 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 mins, adding more broth by tablespoonfuls if too dry.
Meanwhile, heat remaining 1 Tbsp oil in heavy large skillet over high heat. Add asparagus, peas, sugar snaps, and remaining garlic. Sprinkle with salt and pepper; saute until crisp-tender, about 3 mins. Transfer vegetables to large bowl.
Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.