5 stalks fresh asparagus spears
2 medium carrots, cut in julienne strips
1 cup fresh snow peas, trimmed
3/4 cup zucchini, sliced diagonally
3 teaspoons butter
1/4 teaspoon frozen peas
1/4 teaspoon curry powder
1/4 teaspoon dried thyme
1/4 teaspoon cinnamon, ground
2 cups water
1/4 teaspoon salt
1-1/4 cup couscous, uncooked
Snap off tough ends of asparagus and remove scales with a knife. Cut asparagus into 1-inch pieces and set aside.
Arrange carrot in a vegetable steamer and steam for three minutes. Add asparagus and steam an additional two minutes. Add snow peas and zucchini and toss gently. Cover and steam all vegetables for one to two minutes or until crisp-tender.
Transfer vegetables to a large bowl. Add 1 teaspoon butter, curry powder, thyme and cinnamon to vegetables and toss well.
Combine water, the remaining 2-teaspoons butter and salt in a medium saucepan and bring to a boil. Remove from heat and add couscous.
Cover and let stand for five minutes or until couscous is tender and liquid is absorbed. Transfer couscous to a serving platter and top with vegetable mixture.
Recipe makes 8 servings.
Serving size: 6 ounces
Calories: 123; Total Fat: 1g; Saturated Fat: trace; Cholesterol: 0mg; Sodium: 96mg; Carbohydrates: 24g Protein: 4g; Fiber: 3g
Did You Know?
Couscous is a good low-fat source of complex carbohydrates.
You may also like...
Share This Page