Couscous Salad with Asparagus & Peas

This is, like, the quintessential Spring & Summer dish. It’s light and full of seasonal green veggies. It’s perfect!

INGREDIENTS

4 Tbsp extra virgin olive oil , divided
2 large garlic cloves , minced and divided
2 Tbsp lemon juice
1/2 tsp lemon zest
1 1/3 cups Israeli (Pearl) Couscous
1 3/4 cups vegetable stock
14 ounces (about 2 1/2 cups) thin asparagus spears, trimmed and cut into 1-inch pieces
8 ounces (about 2 1/2 cups) sugar snap peas, cut into 1/2-inch pieces
1 cup shelled frozen sweet peas , defrosted
1/3 cup finely diced scallions
1/2 cup grated Parmesan cheese

DIRECTIONS

• In a small bowl, whisk 2 tablespoons oil, 1 garlic clove, lemon juice, and lemon zest; set dressing aside.

• In a medium pot, heat 1 tablespoon oil over medium heat. Add couscous and a dash salt; sauté until most of couscous is golden brown, about 3 minutes. Add the vegetable stock, 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.

• In the meantime, heat remaining 1 tablespoon oil over high heat in a large nonstick sauté pan. Add asparagus, sugar snap peas, peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. 

• Transfer vegetables to a large bowl.

• Add couscous to bowl with vegetables. Drizzle dressing over. Add scallions and cheese; toss. Season with salt and pepper. Serve right away or at room temperature.