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Couscous With Asparagus, Snow Peas and Radishes

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“Vegetarian Times. So pretty! Hello Spring.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 12 lb asparagus, sliced into 1/4-inch rounds (about 1 3/4cups)
  • 14 lb snow peas, sliced crosswise into 1/4-inch strips (about 1 cup)
  • 2 cups low sodium vegetable broth
  • 3 slices lemon zest (2-inch)
  • 1 (10 ounce) package couscous
  • 3 radishes, thinly sliced (about 1/3 cup)
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped mint

Directions

  1. Cook asparagus and snow peas in large pot of boiling salted water 2 to 3 minutes, or until crisp-tender. Drain and rinse under cold water.
  2. Bring broth and lemon zest to a boil in large pot. Put couscous in bowl, and stir in broth. Cover, and let stand 10 minutes. Discard lemon zest.
  3. Fluff couscous with fork, and stir in asparagus, snow peas, radishes, lemon juice, chives, parsley and mint. Season with salt and pepper.

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