Lime Couscous with Summer Veggies
10 ounce package couscous
medium carrots, coarsely chopped (2 cups)
tablespoon olive oil
green onions, sliced into 1-inch pieces
cup lime or lemon juice
cup olive oil
teaspoon freshly ground black pepper
cup chopped walnuts, toasted
ounces Parmigiano-Reggiano cheese, shaved
- Prepare couscous according to package directions.*
- Meanwhile, in a large skillet cook and stir carrots in hot oil for 2 minutes. Add zucchini and green onion; cook and stir 6 minutes or until vegetables are just tender. Transfer couscous to large bowl and fluff with a fork. Add carrot mixture.
- In a screw-top jar combine lime juice, oil, honey, salt, and black pepper. Cover and shake well. Pour over couscous mixture; toss to combine. Top with walnuts and cheese.
From the Test Kitchen
If you like, prepare couscous with reduced sodium chicken broth and decrease salt to 1/2 teaspoon.
Nutrition Facts(Lime Couscous with Summer Veggies)
- Per serving:
- 643 kcal cal.,
- 31 g fat
- (6 g sat. fat,
- 9 g polyunsaturated fat,
- 15 g monounsatured fat),
- 10 mg chol.,
- 884 mg sodium,
- 75 g carb.,
- 8 g fiber,
- 11 g sugar,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet