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Ingredients
- 4 ounce Green beans, diced small
- 2 x Carrots, peel, fine dice
- 10 ounce Baby lima beans
- 1 c. Petite peas
- 2 1/4 c. Vegetable broth
- 2 c. Whole wheat couscous
- 1/4 c. Extra virgin extra virgin olive oil Salt, to taste Extra virgin olive oil, for drizzling
- 6 Tbsp. Minced flat-leaf parsley
Directions
- Preparation and Cooking: Steam the green beans, carrots, lima beans, and baby peas over boiling water till crisp-tender, 6 to 8 min. Remove from the heat and keep hot. In a large saucepan, bring the broth to a boil. Remove from the heat and add in the couscous. Stir to blend. Cover and let stand for 6 to 8 min. Transfer the couscous to a large bowl. Fluff it with a fork to break up any lumps. Add in the 1/4 c. extra virgin 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 extra virgin olive oil over each serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 4 servings | |
| Calories 621 | |
| Calories from Fat 11 | 2% |
| Total Fat 1.37g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 574mg | 24% |
| Potassium 1587mg | 45% |
| Total Carbs 123.34g | 33% |
| Dietary Fiber 21.4g | 71% |
| Sugars 8.48g | 6% |
| Protein 28.66g | 46% |
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