Spring Vegetable Couscous

Spring Vegetable Couscous
Photo by Karry Hosford


  • 1 tablespoon finely chopped fresh parsley
  • 4 small beets (about 6 ounces)
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ½ cup quartered radishes
  • ½ cup (1-inch) diagonally cut asparagus
  • ½ cup (2 ounces) crumbled feta cheese
  • + 6 more ingredients
    • ½ cup chopped yellow squash
    • ½ cup fresh green peas
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon chopped fresh mint
    • ½ teaspoon freshly ground black pepper
    • 3 cups cooked couscous

Leave roots and 1 inch stems on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut into quarters. Steam peas, asp...

View full recipe at My Recipes


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