Spring Vegetable Couscous

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 30%
  • Fat: 5.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.9g
  • Carbohydrate: 24.7g
  • Fiber: 3.2g
  • Cholesterol: 8mg
  • Iron: 1mg
  • Sodium: 292mg
  • Calcium: 69mg

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

  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.
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