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Full Online Book HomeLearning KitchenBeansandgrains - Couscous - Spring Vegetable Couscous
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Beansandgrains - Couscous -  Spring Vegetable Couscous Post by :RichHope Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1716

Click below to download : Beansandgrains - Couscous - Spring Vegetable Couscous (Format : PDF)

Beansandgrains - Couscous - Spring Vegetable Couscous

4 small beets (about 6 ounces)
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 (2 ounces) crumbled feta cheese
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh mint
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Leave roots and 1 inch stems on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil, cover, reduce heat, and simmer 15 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut into quarters.

Steam peas, asparagus, and squash, covered, 3 minutes or until crisp-tender. Combine beets, peas, asparagus, squash, and remaining ingredients in a large bowl.

Yield: 6 servings (serving size: 1 cup). 172 cal, 5.7g fat, 5.9g pro, 24.7g carb, 3.2g fiber, 8mg chol, 1mg iron, 292mg sod, 69mg calc.

Source: Cooking Light-6/02
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Beansandgrains - Minted Couscous Salad Beansandgrains - Minted Couscous Salad

Beansandgrains - Minted Couscous Salad
1 10 oz box couscous 2 Cups boiling water 1 cucumber,peeled, seeded and chopped 1 19oz can chick peas 8oz feta cheese, crumbled 2 tomatoes, diced 3 green onions, sliced 1/2 Cup parsley,chopped 1/2 Cup black olives 1/4 Cup chopped fresh mint Dressing 1/3 Cup olive oil 3 Tablespoons lemon juice 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspon black pepperPour boiling water over couscous in a large bowl; cover and let stand 30 minutes until water is absorbed. Add remaining ingredients. In a small bowl mix ingredients for dressing. Pour over salad and refrigerate for a few hours.

Beansandgrains - Couscous -  Spinach, Parmesan And Couscous-stuffed Poblano Peppers Beansandgrains - Couscous - Spinach, Parmesan And Couscous-stuffed Poblano Peppers

Beansandgrains - Couscous -  Spinach, Parmesan And Couscous-stuffed Poblano Peppers
6 medium green pepper(s), use green poblano peppers 1 serving cooking spray (5 one-second sprays per serving) 4 cup spinach, baby leaves, coarsely chopped 1 medium scallion(s), chopped 1 cup vegetable broth 2/3 cup uncooked couscous, toasted-variety 1 cup grated Parmesan cheese, Parmigianno-Reggiano recommended 1/4 tsp table salt 1/4 tsp black pepper 1 1/2 cup marinara sauce Slice tops off peppers; set aside. Remove seeds from peppers. Bring a large pot of water to a boil. Add peppers and cook until tender, about 7 to 10 minutes. Drain well. Meanwhile, coat a large skillet with cooking spray and set over medium-high