Wednesday, February 2, 2011

Couscous Primavera For Vegetarian

Serve 4

Prep time: 15 minutes

Weight loss recipes : Couscous primavera
Weight loss recipes : Asparagus and RhubarbTotal time: 25 minutes

Ingredients for recipe

  • 1¼ cups low-sodium vegetable broth


  • 2 teaspoons butter


  • 1 cup whole-wheat couscous


  • 3 thin stalks rhubarb, cut into ½” pieces (asparagus and rhubarb are top sources of antioxidants)


  • 1 bunch thin asparagus, cut into 1½” pieces


  • 1 tablespoon shallot, minced


  • 1 teaspoon lemon zest


  • 2 teaspoons lemon juice


  • 2 tablespoon olive oil


  • 1½ tablespoon honey


  • ½ teaspoon freshly ground black pepper


  • ¼ cup toasted slivered almonds


Preparing

  • Preheat oven to 425 degree F. In a medium-size saucepan, bring vegetable broth and butter to a boil. Stir couscous into broth, remove from heat, cover, and let sit for about 5 minutes.


  • In a medium-size mixing bowl, combine rhubarb, asparagus, shallot, lemon zest, lemon juice, olive oil, honey, and black pepper. Place mixture on a nonstick baking sheet and roast until asparagus is tender and rhubarb is just about to fall apart (about 6-8 minutes).


  • Fluff couscous with a fork and gently toss with the rhubarb mixture. Divide among 4 plates and top each serving with 1 tablespoon toasted almonds. Garnish with additional lemon zest


Nutrition score per serving:

(1¾ cups): 389 calories, 13 g fat, 2 g sat fat, 61 g carbs, 12 g protein, 11 g fiber, 117 mg calcium, 4 mg iron, 63 mg sodium

TIP: Chop leftover rhubarb into ½” pieces, seat in plastic zip-top bags, and freeze for up to 6 months.

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