Spring Vegetable Couscous Food

SPRING VEGETABLE COUSCOUS

Steps:

• Chop broccoli into bite sized florets
• Trim the ends off the asparagus and cut into 1" pieces
• remove the kale from the thick stems and chop into bit sized pieces
• To cook couscous: bring water to a boil. Add 1 cup of Israeli (pearl) couscous and 1/2 tsp salt. Return to a boil, then reduce heat to a simmer and cover. Cook for 12-15 minutes until tender. Drain off any remaining water
• While couscous cooks, preheat a 12 inch skillet over medium-high heat. Add 1 TBSP avocado oil
• Add broccoli and asparagus and cook for 5-7 minutes until asparagus begins to soften.
• Add frozen peas and cook for an additional 2 minutes until kale
• Add chopped kale and lemon juice and cook for an additional 2-3 minutes until kale wilts
• Lower the heat to medium and push the vegetable mixture to one side of the pan. Add the 1/4 cup bone broth and butter to the cleared part of the pan and whisk until melted.
• Add coconut milk, salt, pepper, granulated garlic, and Italian seasoning and whisk to combine. Cook for 1-2 minutes until it begins to thicken
• Once the couscous is cooked add it to the skillet and stir to combine with the sauce and vegetables
• Sprinkle with optional parmesan cheese
• Enjoy!

SPRING VEGETABLE COUSCOUS

Steps:

• In a large skillet over medium heat, melt butter. Add zucchini, carrot, bell pepper, and onion; sauté 5 minutes or until crisp-tender.
• Add peas, water, salt, and black pepper; bring to a boil. Remove from heat and add couscous; mix well. Cover and allow to sit 5 minutes or until liquid is absorbed. Fluff lightly with a fork and serve.

COUSCOUS WITH SPRING VEGETABLES

Steps:

• Following the basic recipe (page 112), put the couscous in a wide, ovenproof dish, add the same volume of salted water gradually, stirring so that it gets absorbed evenly. After about 10 minutes, when the couscous has become plump and almost tender, add 3 tablespoons olive oil and rub the couscous between your hands to air it and break up any lumps. This can be done in advance and then heated through 20 to 30 minutes before serving in an oven preheated to 400°F until it is steaming hot. For the broth, bring the stock to boiling point, then add the fava beans; the scallions, trimmed of their green ends and sliced; and the artichokes, cut in half or quartered, and cook for 10 minutes, or until tender. Season with salt and pepper, taking into consideration the saltiness of the bouillon cubes. Add the peas, and cook for 5 minutes, or until they are just tender. Stir in the herbs just before you are ready to serve.
• Before serving, fluff up the couscous with a fork, breaking up any lumps, and stir in the remaining olive oil. Arrange the vegetables on top and pass the broth around in a bowl for everyone to help themselves.
• variation
• You may like to melt into the couscous at the end 1/2 stick (4 tablespoons) of butter and omit the olive oil.

COUSCOUS WITH SPRING VEGETABLES

Steps:

• Bring broth to boil in medium saucepan on high heat. Stir in mustard until well blended.
• Add remaining ingredients; mix well. Cover; remove from heat. Let stand 5 min. or until liquid is absorbed.
• Fluff with fork.

SPRING-VEGETABLE COUSCOUS WITH CHICKEN

Steps:

• In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.