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)