Toasted Israeli Couscous with Spring Vegetables

Toasted Israeli Couscous with Spring Vegetables
Prep Time
30 minutes
Number of Servings
Serves 6
Ingredients
  • 4 Tbsp extra-virgin olive oil, divided
  • 2 Tbsp fresh lemon juice
  • [q:1/2] tsp finely grated lemon peel
  • 2 large garlic cloves, minced, divided
  • [q:1 1/3] cups Israeli couscous
  • [q:1 3/4] cups low-sodium vegetable broth, plus additional as needed
  • 6 to 8 saffron threads
  • 1 lb slender asparagus spears, trimmed of woody ends, cut diagonally into [q:3/4]-inch pieces
  • 8 oz sugar snap peas, trimmed, cut diagonally into [q:1/2]-inch pieces
  • 1 cup shelled fresh green peas or frozen, thawed
  • [q:1/3] cup chopped fresh chives
  • Salt and freshly ground black pepper
Directions
  1. Whisk 2 tablespoons of the oil, the lemon juice, the lemon peel, and [q:1/2] of the minced garlic in a small bowl. Set dressing aside.
  2. Heat 1 tablespoon of the oil in a heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and saute until most of couscous is golden brown, about 5 minutes.
  3. Add broth and saffron threads, increase heat, and bring to boil. Reduce heat to medium low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, stirring occasionally. Add additional broth by tablespoonfuls if mixture becomes too dry.
  4. Meanwhile, heat remaining tablespoon of oil in a heavy large skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic. Sprinkle with salt and pepper to taste. Saute until crisp-tender, about 3 minutes. Transfer vegetables to a large bowl.
  5. Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and toss. Season with salt and pepper to taste.
Nutrition Info
293 Calories, 9 g Protein, 42 g Carbohydrates, 5 g Fiber, 10 g Total fat (1 g sat, 7 g mono, 1 g poly), 92 mg Sodium, [nutrition:2] Vitamin C, Folate, [nutrition:1] Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), Iron, Manganese

Couscous Salad with Black Lentils

Couscous Salad with Black Lentils
Prep Time
45 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] cup dried black lentils
  • 5 cups water
  • [q:3/4] cup uncooked couscous
  • [q:3/4] tsp salt
  • 1 cup cherry tomatoes, quartered
  • [q:1/3] cup finely chopped red onion
  • [q:1/3] cup finely chopped cucumber
  • [q:1/4] cup chopped fresh parsley
  • 3 Tbsp chopped fresh mint
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp extra-virgin olive oil
Directions
  1. Rinse lentils with cold water; drain.
  2. Place lentils and 4 cups water in a large saucepan; bring to a boil.
  3. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
  4. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and [q:1/4] tsp salt.
  5. Remove from heat; cover and let stand 5 minutes.
  6. Fluff with a fork.
  7. Combine lentils, couscous, remaining [q:1/2] tsp salt, tomatoes, and remaining ingredients in a large bowl.
Nutrition Info
286 Calories, 11 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 5 g Fiber, 7 g Total fat (1 g sat), 330 mg Sodium, [nutrition:5] Vitamin K, [nutrition:3] Folate, [nutrition:2] Vitamin B1 (thiamine), Phosphorus, [nutrition:1] Vitamin A, Vitamin B3 (niacin), Vitamin B6, Vitamin C, Iron, Zinc

Cauliflower “Couscous”

Cauliflower “Couscous”
Prep Time
30 minutes
Number of Servings
4 Servings
Ingredients
  • 2 Tbsp olive oil
  • 2 to 3 cups grated raw cauliflower (use the large holes on a box grater)
  • [q:1/4] cup whole almonds, chopped
  • 1 tsp dried rosemary
  • 2 tsp grated lemon zest
  • Salt
Directions
  1. Heat oil in a large skillet set over medium heat.
  2. Add grated cauliflower. Sauté for about 3 minutes.
  3. Add almonds, rosemary, and lemon zest. Sauté for 2 minutes.
  4. Season with salt. Serve.
Nutrition Info
130 Calories, 3 g Protein, 6 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 3 g Fiber, 11 g Total fat (1 g sat), 195 mg Sodium, [nutrition:3] Vitamin C, [nutrition:2] Vitamin E, [nutrition:1] Vitamin B2 (riboflavin), B6, K, Folate, Phosphorus
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