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