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Spring Vegetable Couscous

Karry Hosford
Yield 6 servings (serving size: 1 cup)
You can also make this great side with carrots, spinach, zucchini, or any other fresh vegetables.

Ingredients

  • 4 small beets (about 6 ounces)
  • 1/2 cup fresh green peas
  • 1/2 cup (1-inch) diagonally cut asparagus
  • 1/2 cup chopped yellow squash
  • 3 cups cooked couscous
  • 1/2 cup quartered radishes
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 172
  • caloriesfromfat 30 %
  • fat 5.7 g
  • satfat 1.9 g
  • monofat 3 g
  • polyfat 0.5 g
  • protein 5.9 g
  • carbohydrate 24.7 g
  • fiber 3.2 g
  • cholesterol 8 mg
  • iron 1 mg
  • sodium 292 mg
  • calcium 69 mg

How to Make It

  1. Leave roots and 1 inch stems on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut into quarters.

  2. Steam peas, asparagus, and squash, covered, 3 minutes or until crisp-tender. Combine beets, peas, asparagus, squash, and remaining ingredients in a large bowl.