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Asparagus Primavera with Couscous, White Beans and Champagne Vinagrette

Asparagus Primavera with Couscous, White Beans and Champagne Vinagrette Categories: Clean Eating|Dinner|Pasta
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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