Couscous Primavera with Rhubarb and Asparagus
Ingredients:
- 1 1/4 cups low-sodium vegetable broth
- 2 teaspoons Ghee or butter
- 1 cup whole-wheat couscous
- 3 thin stalks rhubarb, cut into 1/2-inch pieces
- 1 bunch thin asparagus, cut into 1 1/2-inch pieces
- 1 tablespoon minced shallot
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 2 tablespoons olive oil
- 1 1/2 tablespoons honey
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup toasted slivered almonds
Preparation:
Preheat oven to 425 F.
In a medium saucepan, bring broth and Ghee or butter to a boil. Stir couscous into broth, remove from heat, cover, and let sit for 5 minutes.
In a medium mixing bowl, combine rhubarb, asparagus, shallot, lemon zest, lemon juice, oil, honey, and pepper. Place mixture on a nonstick baking sheet and roast for 6 to 8 minutes or until asparagus is tender and rhubarb is just about to fall apart.
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.
- 1 1/4 cups low-sodium vegetable broth
- 2 teaspoons Ghee or butter
- 1 cup whole-wheat couscous
- 3 thin stalks rhubarb, cut into 1/2-inch pieces
- 1 bunch thin asparagus, cut into 1 1/2-inch pieces
- 1 tablespoon minced shallot
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 2 tablespoons olive oil
- 1 1/2 tablespoons honey
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup toasted slivered almonds
Preparation:
Preheat oven to 425 F.
In a medium saucepan, bring broth and Ghee or butter to a boil. Stir couscous into broth, remove from heat, cover, and let sit for 5 minutes.
In a medium mixing bowl, combine rhubarb, asparagus, shallot, lemon zest, lemon juice, oil, honey, and pepper. Place mixture on a nonstick baking sheet and roast for 6 to 8 minutes or until asparagus is tender and rhubarb is just about to fall apart.
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.
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