|This recipe is liked by 7 person(s).|
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|
|15 oz.||can white northern beans, (Eden Organic)|
|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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