Lime Couscous with Summer Veggies

By GadgetGirl

Need a quick dinner? Reach for couscous. Most varieties cook in 5 minutes. We've paried it with summer squash, green onions, and an easy lemon dressing, but you can easily adapt this recipe using whatever fresh veggies you have on hand. Chopped nuts and Parmesan cheese add tasty texture.

Ingredients

• 1 10 ounce package couscous
• 4 medium carrots, coarsely chopped (2 cups)
• 1 tablespoon olive oil
• 2 medium zucchini and/or yellow summer squash, quartered lengthwise and sliced into 1/2-inch pieces
• 6 green onions, sliced into 1-inch pieces
• 1/2 cup lime or lemon juice
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped walnuts, toasted
• 2 ounces Parmigiano-Reggiano cheese, shaved

Details

Servings 4
Preparation time 15mins
Cooking time 23mins
Adapted from bh&g.com

Preparation

Step 1

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

*Tip:
If you like, prepare couscous with reduced sodium chicken broth and decrease salt to 1/2 teaspoon.

Nutrition Facts-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.