Last week was a bit hectic. I had a yoga practice, a babysitting gig, and a baseball game in New York City. There was not much time to cook. So I focused on making small, light meals that I could grab quickly in between coming and going, or could take to lunch with me.

I found a great recipe from  Bon Appetit that featured many of the vegetables that we got in our CSA share last week, as well as Israeli couscous, which I love but have never cooked with before.

Israeli CousCous with Asparagus, Peas, and Sugar Snaps
From Bon Appetit

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 and 1/2 cups Israeli couscous
1 and 3/4 cups (or more) vegetable broth
14 ounces slender asparagus spears, trimmed, cut diagnonally into 3/4-inch pieces (about 2 and 1/2 cups)
8 ounces of sugar snap peas, trimmed, cut diagonally into 1/2 inch pieces (about 2 and 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

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 1 and 3/4 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 2 minutes. Transfer vegetables to a large bowl.

Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss.  Season with salt and pepper.

This was quick and easy to make, packed with the flavor of spring vegetables, and very healthy. It will work as a side dish, a light main dish, or a light lunch. The vegetables could easily be switched and substituted for any other fresh vegetables, but works best with the lemon and asparagus flavor combination. This went very fast and will be made again soon!