SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 307.2
  • Total Fat: 12.4 g
  • Cholesterol: 6.6 mg
  • Sodium: 228.1 mg
  • Total Carbs: 39.7 g
  • Dietary Fiber: 4.9 g
  • Protein: 11.9 g

View full nutritional breakdown of Couscous w/ Asparagus and Peas calories by ingredient
Report Inappropriate Recipe

Couscous w/ Asparagus and Peas

Submitted by: HFEATHERINA


Number of Servings: 6

Ingredients

    4 tablespoons extra-virgin olive oil, divided
    2 tablespoons fresh lemon juice
    3 large garlic cloves, minced, divided
    1/2 teaspoon finely grated lemon peel
    1 1/3 cups Israeli couscous (6 to 7 ounces)
    1 3/4 cups (or more) vegetable broth
    14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
    8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
    1 cup shelled fresh green peas or frozen, thawed
    1/3 cup chopped fresh chives
    1/2 cup finely grated Parmesan cheese

Directions

Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add quinoa, sprinkle with salt, and toast about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is cooked, about 10 minutes (follow the package directions), adding more broth by tablespoonfuls if too dry.

Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.

Add qunioa to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.

Test-kitchen tip:
To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.
Makes 6 servings


Number of Servings: 6

Recipe submitted by SparkPeople user HFEATHERINA.






Great Stories from around the Web


Rate This Recipe