Couscous with Asparagus, Snow (or Snap) Peas and Radishes (Serves 6)

From Katie Goodland (CSA member):

Here's a recipe that uses three vegetables from this week's harvest (of course you can substitute at will as vegetables come in and out of season). I was wondering what to do with radishes since I really don't like to just snack on them anymore--they are too spicy. I found the following recipe in Vegetarian Times May/June 2007 that makes uses of those hot hot radishes, the snap peas, and parsley.

Couscous with Asparagus, Snow (or Snap) Peas and Radishes (Serves 6)
1/2 lb. asparagus, sliced into 1/4 inch rounds (about 1 3/4 cups)
1/4 lb. snow peas, sliced crosswise into 1/4 inch strips (about 1 cup)
2 cups low-sodium vegetable broth
3 2inch strips lemon zest
1 10 oz pakg. couscous
3 radishes (about 1/3 cup)
2 T lemon juice (note T =tablespoon and t= teaspoon)
2T chopped parsley
2 T chopped chives
1 T chopped mint

1. Cook asparagus and snow peas in large pot of boiling salted water 2-3 minutes or until crsip-tender. Drain and rinse under cold water

2. Bring broth and lemon zest to a boil in large pot. Put couscous in bowl, and stir in broth. Cover, and let stand 10 minutes. Discard lemon zest.

3. Fluff couscous with fork, and stir in asparagus, snow peas, radishes, lemon juices, chives, parsely and mint. Season with salt and pepper.