Friday, June 17, 2011

Spring Vegetable Couscous

The very last days of spring are upon us, so here's my final recipe featuring spring's produce for the season.  You can play around with this recipe in the months to come, however; carrots, zucchini, and fresh spinach would all work great in this easy couscous.

  • 3 to 4 small beets (about 6 ounces total)
  • 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 crumbled vegan feta (such as Sunergia)
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons olive oil
  • 1 tablespoon fresh-squeezed lemon juice
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon black pepper
1. Leave the roots and 1 inch of the stems on the beets.  Scrub with a brush and place in a saucepan.  Cover with water and bring to a boil, then cover, reduce heat, and simmer for 15 minutes, until tender.  Drain and rinse with cold water.  Drain again and let cool.  Once cool, trim off the roots, rub off the skins, and cut each beet into quarters.  Set aside.

2. Steam the peas, asparagus, and yellow squash, covered, for 3 minutes.  Combine the beets, peas, asparagus, squash, and all of the remaining ingredients in a large bowl.

You can make this couscous the center of the meal, or it is also a great fresh side dish to veggie burgers.

Nutrition Info:
6 servings (1 cup), Calories 172

Tasting Notes:
Freshness in every bite.  There was a decadence to this dish that I didn't expect while making it, from the olive oil and coarse salt.  The vegetables were perfectly crisp-tender, and the fresh peas, radishes, and feta in particular were delectable tidbits hidden among the couscous.  A definite keeper.


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