| 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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