Israeli Couscous with Asparagus, Peas, and Sugar Snaps (Plus Why I always Liked Bon Appetit better than Gourmet)

A friend made this dish for me a few weeks ago.  It includes some of my favorite ingredients: Israeli couscous (which is not really couscous at all, but by my standards qualifies as pasta), asparagus, peas, snap peas, lemon, and parmesan cheese.  It's a great summer side and can serve as a substantial meal (or breakfast the next day, just as I ate the leftovers my friend gave me to take home).   The recipe is from Bon Appetit.

And now I'm going to say something controversial: I always liked Bon Appetit better than Gourmet, and I do not miss Gourmet at all.  In fact, if I had to choose between the two magazines, as Conde Naste did, I would have axed Gourmet and saved Bon Appetit, just as they decided to do.  There are two reasons for this.  First, Bon Appetit includes recipes I want to cook that don't require 17 special ingredients and, second, because I love Molly Wizenberg's monthly column.  There I said. 

Israeli Couscous with Asparagus, Peas, and Sugar Snaps

6 Servings

From Bon Appetit

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
  
  Test-Kitchen Tip
  To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.
  
  INGREDIENT TIP
  Some sugar snap peas have a tough string running along the top of the pod. To remove it, snap off the leaf end and pull the string.

Preparation

• Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon 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 13/4 cups 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, adding more broth by tablespoonfuls if too dry.
• Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
• Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.