Israeli Couscous with Asparagus, Peas, and Sugar Snaps

INGREDIENTS

• 1 1/3 cups Israeli couscous (6 to 7 ounces)
• 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)
• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons fresh lemon juice
• 2 large garlic cloves, minced, divided
• 1 3/4 cups (or more) vegetable broth
• 1 cup shelled fresh green peas or frozen, thawed
• 1/3 cup chopped fresh chives
• 1/2 teaspoon finely grated lemon peel
• 1/2 cup finely grated Parmesan cheese