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couscous with asparagus sundried tomato zucchini
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Couscous with Asparagus, Zucchini, Sundried Tomatoes, and Pine Nuts

Author - Gena Hamshaw
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Yields: 4 Servings

Ingredients

  • 1 cup whole wheat or regular couscous
  • 1 1/4 cups water or low sodium vegetable broth
  • 1/2 tsp sea salt
  • 1 bunch asparagus cut on the diagonal into 1 1/2 inch pieces
  • 1 cup zucchini sliced lengthwise and then cut into thin half moon shapes
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • 1-2 tsp fresh lemon juice
  • 1/3 cup sundried tomatoes chopped into small pieces (oil packed or dry and rehydrated is fine, though I prefer oil packed)
  • 1/3 cup pine nuts lightly toasted
  • 1/4 cup chives chopped

Instructions

  • 1. Bring the water or broth to boil. Add the couscous and sea salt, and stir it thoroughly. Remove the pot from heat, cover it, and allow it to sit for 5-10 minutes. Fluff couscous with a fork and set it aside.
  • 2. While you wait for the water to boil (or the couscous to sit), heat the olive oil and garlic in a large skillet. Add the asparagus and zucchini and sautee them until they're bright green and very tender (7-10 minutes). Season them to taste with salt and pepper.
  • 3. In a large mixing bowl, combine the cooked couscous, the lemon juice, the tomatoes, the cooked vegetables, the pine nuts, and the chives. Season it all to taste with salt and pepper, and serve.