| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | 4 | Servings | ||
INGREDIENTS
| 4 | oz | Green beans; diced small |
| 2 | Carrots; peel, fine dice | |
| 10 | oz | Baby lima beans |
| 1 | c | Petite peas |
| 2 1/4 | c | Vegetable broth |
| 2 | c | Whole wheat couscous |
| 1/4 | c | Extra virgin olive oil |
| Salt; to taste | ||
| Olive oil; for drizzling | ||
| 6 | tb | Chopped flat-leaf parsley |
INSTRUCTIONS
Preparation and Cooking: Steam the green beans, carrots, lima beans, and baby peas over boiling water until crisp-tender, 6 to 8 minutes. Remove from the heat and keep warm. In a large saucepan, bring the broth to a boil. Remove from the heat and add the couscous. Stir to blend. Cover and let stand for 6 to 8 minutes. Transfer the couscous to a large bowl. Fluff it with a fork to break up any lumps. Add the 1/4 cup olive oil and mix well. Mix the couscous with the vegetables. Season with salt. Mound the couscous on a serving platter and sprinkle with the parsley. Serve immediately. Drizzle a little extra olive oil over each serving.
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