Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

The parsley and lemon rind topping adds a fresh, bright flavor that complements the Moroccan Chicken with Almond Couscous.

Jean Kressy
Recipe by Cooking Light March 2004

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Recipe Summary

Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add asparagus, mushrooms, and snow peas; sauté 7 minutes or until vegetables are tender. Add garlic; sauté 1 minute.

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  • Combine parsley and remaining ingredients. Sprinkle over the vegetables. Serve immediately.

Nutrition Facts

55 calories; calories from fat 44%; fat 2.7g; saturated fat 0.4g; mono fat 1.8g; poly fat 0.3g; protein 3.2g; carbohydrates 6.4g; fiber 2.5g; cholesterol 0mg; iron 1.6mg; sodium 124mg; calcium 32mg.
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