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Spring Vegetable Couscous

Source of Recipe


Cooking Light-6/02






List of 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
  






Instructions



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.
   
   
3. Yield: 6 servings (serving size: 1 cup). 172 cal, 5.7g fat, 5.9g pro, 24.7g carb, 3.2g fiber, 8mg chol, 1mg iron, 292mg sod, 69mg calc.