Spring Vegetable Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can also make this great side with carrots, spinach, zucchini, or any other fresh vegetables. 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 |
Directions:
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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