Israeli Couscous with Asparagus, Peas, and Sugar Snap Peas

A tasty and colorful Israeli couscous dish made with fresh peas, asparagus, and sugar snap peas. This dish is full of great flavors and can be a side dish or a light main course.

Ingredients:

• 1 cup Israeli couscous
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh peas
• 1 cup sugar snap peas, trimmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese optional

Instructions:

Heat the olive oil in a large skillet over medium heat

Add the chopped onion and garlic

Saut until translucent, about 2-3 minutes

Stir in the Israeli couscous and toast for 2-3 minutes, stirring occasionally until it starts to turn golden brown

Add the vegetable broth, salt, and pepper

Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes or until the couscous is tender and has absorbed the liquid

While the couscous is cooking, blanch the asparagus, peas, and sugar snap peas in boiling water for 2-3 minutes, then transfer them to an ice bath to stop the cooking process

Drain and set aside

Once the couscous is cooked, fluff it with a fork and gently fold in the blanched vegetables and chopped parsley

If desired, sprinkle with grated Parmesan cheese before serving

Serve hot and enjoy