Lime Couscous With Summer Veggies |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Need a quick dinner? Reach for couscous. Most varieties cook in 5 minutes. Here it been paired it with summer squash, green onions, and an easy lemon dressing, but you can easily adapt this recipe using whatever fresh veggies you have on hand. Chopped nuts and optional Parmesan cheese add tasty texture. Ingredients:
1 (10 ounce) package couscous |
4 medium carrots, coarsely chopped (2 cups) |
1 tablespoon olive oil |
2 medium zucchini (and or yellow summer squash, quartered lengthwise and sliced into 1/2-inch pieces) |
6 green onions, sliced into 1-inch pieces |
1/2 cup limes or 1/2 cup lemon juice |
1/4 cup olive oil |
1 tablespoon honey |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/2 cup chopped walnuts, toasted |
2 ounces parmigiano-reggiano cheese, shaved (optional) |
Directions:
1. Prepare couscous according to package directions*.
2. Meanwhile, in a large skillet cook and stir carrots in hot oil for 2 minutes. Add zucchini and green onion; cook and stir 6 minutes or until vegetables are just tender. Transfer couscous to large bowl and fluff with a fork. Add carrot mixture.
3. In a screw-top jar combine lime juice, oil, honey, salt, and black pepper. Cover and shake well. Pour over couscous mixture; toss to combine. Top with walnuts and cheese.
4. TIP:.
5. If you like, prepare couscous with reduced sodium chicken broth and decrease salt to 1/2 teaspoon.
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