Couscous with Asparagus, Snow Peas and Radishes
Feel free to substitute different vegetables as they come into season throughout the summer.
Photo: GettyImages
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Ingredients
- 1/2 lb. asparagus, sliced into 1/4-inch rounds (about 13/4 cups)
- 1/4 lb. snow peas, sliced crosswise into 1/4-inch strips (about 1 cup)
- 2 cups low-sodium vegetable broth
- 3 2-inch strips lemon zest
- 1 10-oz. pkg. couscous
- 3 radishes, thinly sliced (about 1/3 cup)
- 3 Tbs. lemon juice
- 2 Tbs. chopped chives
- 2 Tbs. chopped parsley
- 1 Tbs. chopped mint
Preparation
- Cook asparagus and snow peas in large pot of boiling salted water 2 to 3 minutes, or until crisp-tender. Drain, and rinse under cold water.
- Bring broth and lemon zest to a boil in large pot. Put couscous in bowl, and stir in broth. Cover, and let stand 10 minutes. Discard lemon zest.
- Fluff couscous with fork, and stir in asparagus, snow peas, radishes, lemon juice, chives, parsley, and mint. Season with salt and pepper.
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Nutrition Information
- Calories 203
- Carbohydrate Content 42 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 4 g
- Protein Content 7 g
- Saturated Fat Content 0 g
- Sodium Content 237 mg
- Sugar Content 2 g