Springtime Vegetable Couscous
Preparation: 10 min Cook: 15 min
Chill: 4 hours or overnight
This delicious grain and vegetable combo is a light side dish. Try pairing with your favourite LEAN CUISINE Spa recipe.
You will need:
| 1/4 cup |
butter |
50 ml |
| 1 |
leek, chopped |
1 |
| 4 |
strips lemon zest |
4 |
| 1 1/3 cups |
water |
325 ml |
| 1 lb. |
asparagus, cut into 1/2 inch |
(1cm) pieces
|
| 2/3 cup |
frozen green peas |
150 ml |
| 1 cup |
whole wheat couscous |
250 ml
|
| 2 tbsp |
freshly squeezed lemon juice |
30 ml |
| 2 tbsp |
chopped fresh parsley |
30 ml
|
|
salt and pepper to taste |
|
Step 1:
In a medium saucepan, melt butter over medium-high heat. Add leeks and cook, stirring constantly until softened for about 5 minutes. Add lemon zest and water, cover
and bring to a boil.
Step 2:
Remove cover and add asparagus and peas to water; return mixture to a boil again and add couscous.
Step 3:
Cover and remove from heat letting stand for 7-8 minutes. Add lemon juice, parsley, salt and pepper to taste; fluff with a fork and serve.
Makes 6 servings
Nutrients per serving (per 1/2 cup/125 ml): about 130 calories, 4 g protein, 8 g fat, 14 g carbohydrate.
Nestlé Kitchens Tip: Add 1/2 cup (125 ml) each of baby leaf spinach & sugar snap peas to couscous just before removing from heat and covering to let stand.
Good to Know: Couscous is a grain product from North Africa that many North Americans use as a substitute for rice or pasta. Use whole wheat couscous to be one step closer to Canada’s Food Guide recommendation of making at least half of your grain products whole grains, each day.
Source: Eating Well with Canada’s Food Guide
