Spring Vegetable Couscous
This Spring Vegetable Couscous recipe is loaded with beautiful green asparagus, baby peas, and sugar snap peas and can be served as a side to any protein or also great for a vegetarian main meal. It's light, yet filling and so flavorful!
Servings: 6
Ingredients
- 4 tablespoons extra virgin olive oil , divided
- 2 cloves garlic , minced and divided
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 & 1/3 cups Israeli (Pearl) Couscous
- 1 & 3/4 cups vegetable broth
- 14 ounces (about 2 1/2 cups) thin asparagus spears , trimmed and cut into 1-inch pieces
- 8 ounces (about 2 1/2 cups) sugar snap peas , cut into 1/2-inch pieces
- 1 cup frozen sweet peas , defrosted
- 1/3 cup finely diced scallions
- 1/2 cup grated Parmesan cheese
Instructions
- In a small bowl, whisk 2 tablespoons oil, 1 garlic clove, lemon juice, and lemon zest; set dressing aside.
- In a medium pot, heat 1 tablespoon oil over medium heat. Add couscous and a dash salt; sauté until most of couscous is golden brown, about 3 minutes. Add the vegetable stock, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
- In the meantime, heat remaining 1 tablespoon oil over high heat in a large nonstick sauté pan. Add asparagus, sugar snap peas, peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to a large bowl.
- Add couscous to bowl with vegetables. Drizzle dressing over. Add scallions and cheese; toss. Season with salt and pepper. Serve right away or at room temperature.
Nutrition
Calories: 318kcal | Carbohydrates: 41g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 411mg | Potassium: 357mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1369IU | Vitamin C: 40mg | Calcium: 146mg | Iron: 3mg