Israeli Couscous with Asparagus, Peas, and Snaps

This is based on a Bon Appetit recipe that I tweaked a bit here and there. It’s another recipe that I eat only rarely because of the processed wheat…but it’s a delicious treat! Making it with quinoa would make it a whole grain dish…and a tasty alternative, too.

Israeli Couscous with Asparagus, Peas, and Snaps
Makes 4-6 servings, depending on size of serving

2 tablespoons extra-virgin olive oil 
4 tablespoons fresh lemon juice
4 large garlic cloves, minced
1/2 teaspoon finely grated lemon peel
—Couscous & Vegetables
1 teaspoon extra-virgin olive oil
2 cups Israeli couscous (pearl couscous also works)
3 cups (or more) organic chicken bone broth
8 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 1 cup)
8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 1 cup)
1 cup shelled fresh green peas (or frozen, thawed)
1/3 cup chopped fresh chives

Whisk 2 tablespoons olive oil, lemon juice, minced garlic, and lemon peel in small bowl; set dressing aside.

Heat 2 teaspoons olive 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 chicken 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. Peek under the lid at the 7-minute mark and add more broth by tablespoonfuls if too dry ( this will avoid the couscous sticking to the bottom of the pan).

Prep asparagus, sugar snap peas, and green peas—Then sprinkle with salt and pepper and either saute in 1 tablespoon of olive oil /or/ steam … until crisp-tender. Transfer vegetables to a large bowl.

Add couscous to the bowl with vegetables. Drizzle dressing over. Add chives; toss. Season with salt and pepper.