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Israeli Couscous with Asparagus, Peas, and Sugar Snaps

Amy
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

14 oz

Asparagus spears, thin

2

Garlic cloves, large

1/2 tsp

Lemon, zest

1 cup

Peas, frozen sweet

1/3 cup

Scallions

8 oz

Sugar snap peas

1 3/4 cups

Vegetable stock

2 tbsp

Lemon juice

4 tbsp

Olive oil, extra virgin

1/2 cup

Parmesan cheese, grated

1 1/3 cups

Israeli ((pearl) couscous)