Recipe: Lemon Couscous With Asparagus and Cherry Tomatoes
Couscous in hen broth and lemon takes on a savory enchantment that additionally compliments greens like asparagus and tomatoes. This facet dish works nicely with grilled meats, poultry or fish.
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Components
1 teaspoon additional virgin olive oil
3 scallions, white elements and a couple of inches of the inexperienced, thinly sliced
1 garlic clove, minced
1/2 pound asparagus, powerful ends eliminated, sliced into 1-inch items
1 cup complete wheat couscous
1 cup fat-free, reduced-sodium hen broth
3 tablespoons recent lemon juice
2 teaspoons grated lemon zest
2 cups cherry tomatoes, halved (about 18, or 2/3 pound)
1/4 cup shredded recent basil
1 tablespoon frivolously toasted flax seeds, coarsely floor
Instructions
- Warmth the oil in a deep nonstick skillet. Add the scallions, garlic and asparagus. Cook dinner, stirring, till the asparagus is crisp-tender. Add the couscous, broth, lemon juice and zest. Convey to a boil, decrease the warmth, cowl and simmer for five minutes.
- Take away from warmth and fold within the tomatoes, basil and flax seeds. Cowl for five minutes and fluff with a fork.
Vitamin info
Makes 4 servings
Every serving incorporates:
Energy 160
Complete fats 2.5g
Protein 7g
Carbohydrate 31g
Dietary fiber 7g
Ldl cholesterol 0mg
Sodium 120mg
Potassium 360mg
Supply: Cleveland Clinic Wholesome Coronary heart Life-style Information and Cookbook (© 2007 Broadway Books)
