Orange Israeli Couscous with Snow Peas

I have been thinking about trying Israeli couscous for a while, but have never seen it in the stores. I tried a salad from the Goode Shop at Lancaster Central Market that had Israeli couscous (their salads are so so delicious). They had a honey lime salad. Then, I finally found it sold in bulk at Rhubarb's, the health food store I like to shop at. The store is a little pricey for some things (not as cheap as Trader Joes unfortunately) but their bulk packaged items are a great price.
So I had to pull together a quick dinner idea for tonight. I had the couscous, and had my husband get oranges, green onion, and snow peas on his way home. One ingredient I am excited about is my Tunisian Meyer Lemon Olive Oil. I got this at S. Clyde Weavers. I noticed once while shopping there for imported cheese they had about 6 or more different olive oils you can buy. You can bring your own bottle, or buy one of their own for 50 cents. I found a recipe for smoky chickpea dip I am planning to make next week that called for lemon olive oil. A perfect excuse to buy it! It has a great flavor.

Orange Israeli Couscous with Snow Peas
3/4 cup Israeli couscous
1 3/4 cup chicken or vegetable broth
about 1 cup snow peas
6 small green onions, thinly sliced
2 Tbsp slivered almonds
1 orange, peel and white pith removed, sliced into1/2 inch piecess
salt and pepper
Dressing:
zest and juice of 1 orange
1 tbsp seasoned rice wine vinegar (or white wine vinegar)
2 tbsp lemon olive oil
3 tbsp olive oil (I just poured some into my salad dressing shaker. You could certainly add more.)
salt and pepper

Heat some olive oil in a small pot. Add the couscous and toast for 2 minutes. Add the broth and simmer, covered for about 8-10 minutes. Take pot off of heat.
In a salad dressing shaker or a jar with a lid, add dressing ingredients and shake.
Steam the snow peas for about 4 minutes. Put into an ice bath to stop cooking.
In a medium bowl, add the couscous, snow peas, green onions, almonds, oranges, and some salt and freshly ground pepper. Re-shake and pour some dressing on. Mix and serve at room temperature.