Spring Vegetable Couscous

Spring Vegetable Couscous Recipe
Karry Hosford
You can also make this great side with carrots, spinach, zucchini, or any other fresh vegetables.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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

Note:

June 2002
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