Couscous Primavera
Submitted by jennskin
Whole wheat couscous topped with sautéed asparagus, yellow bell pepper, zucchini, and Bermuda onion. A 15-minute vegetarian side or light main that celebrates fresh spring vegetables.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
15 minFifteen minutes. That’s all it takes to get this bright, springy dish on the table.
Whole wheat couscous steams off the heat while asparagus, yellow bell pepper, zucchini, and sweet Bermuda onion get a quick sauté until they’re just crisp-tender and still vibrant.
Pile the vegetables on top of the fluffy couscous and you’ve got a dish that looks like it took real effort.
Light enough for a side, hearty enough to be the main event on a warm evening when you don’t want to spend any more time in the kitchen than necessary.
Kitchen Tips
- Cut the asparagus into 2-inch pieces so they cook at the same rate as the other vegetables. Whole stalks take longer and throw off the timing.
- Bermuda onion is milder and sweeter than yellow onion. If you can’t find one, a red onion works as a substitute.
- Don’t overcook the vegetables. Five minutes in the skillet keeps them snappy and bright. Mushy primavera defeats the whole point.
Ingredients
Directions
In a medium skillet, heat 1 tablespoon oil over moderate heat.
Add pepper, zucchini, onion and asparagus and sauté, stirring, for 5 minutes or until crisp-tender.
In a medium saucepan, bring 1¼ cups water to a boil.
Add remaining oil and couscous.
Cover, remove from heat and let stand 5 minutes.
Spoon couscous onto a serving platter and arrange vegetables on top.
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