Asparagus Primavera with Couscous, White Beans and Champagne Vinagrette
Nb persons: 4
Yield: 1.5 cups
Preparation time: 20 mins.
Total time: 20 mins.
Source: CE 5/10
| 1.5 cups | whole-grain couscous |
| 1 lb. | asparagus, rinsed and bottom 1/3 snapped off |
| 8 oz. | carrots, cut into 2" long sticks |
| 4 oz | corn |
| 15 oz. | can white northern beans, (Eden Organic) |
| 2 cups | spinach |
| 2 T | olive oil |
| 2 T | apple cider vinegar |
| 2 T | orange juice |
| 1 t | dried dill |
| 1/4 cup | grated parmesan cheese |
Bring about 1" water to boil in shllow pot. Bring 1.5 cups to boil in a medium pot. Add couscous; remove from heat, stir, and cover.
Peel bottom half of asparagus nad cut stalks in half. Place carrots and asparagus into shallow pot, reduce to low. Let simmer for 5 minutes. Remove from heat and drain.
In a large salad bowl, toss remaining ingredients except the parmesan. Add asparagus and carrots.
Fluff couscous and serve 1 cup in 4 separate bowls. Divide salad among 4 bowls and garnish with parmesan.
Nutrition: Calories: 462; Fat: 10 g; Carb: 76 g; Fiber: 16 g; Sugars: 6 g; Protein: 21 g; Na: 252 mg.
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