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Full Online Book HomeLearning KitchenVegetables - Vegetables - Spring Vegetable Couscous
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Vegetables - Vegetables -  Spring Vegetable Couscous Post by :WesBlaylock Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2017

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

Vegetables - Vegetables - 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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