Name: Israeli Couscous with Asparagus, Peas, and Sugar Snaps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 -6 as a side
Ingredients: 4 tablespoons extra virgin olive oil (, divided); 2 large garlic cloves (, minced and divided); 2 tablespoons lemon juice; 1/2 teaspoon 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