Ingredients

  • 1 teaspoon olive oil
  • 1 shallot, peeled and minced
  • 6 asparagus spears, trimmed and cut into 1-inch pieces
  • 1 medium-size zucchini, quartered lengthwise and cut across into 1/4-inch slices
  • 1 ½ cups rhubarb, trimmed and cut into 1/4-inch slices
  • 2 scallions, thinly sliced
  • 1 ½ cups cooked couscous
  • cup toasted walnuts, coarsely chopped
  • 1 teaspoon walnut oil
  • 1 teaspoon grated lemon rind
  • 1 teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      185 calories; 9 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 5 grams protein; 593 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shallot and cook for 20 seconds. Add the asparagus and cook, stirring frequently, for 3 minutes. Add the zucchini, rhubarb and scallions and cook until crisp-tender, about 2 minutes.
  2. Place the couscous in a large bowl. Add the vegetable mixture, walnuts, walnut oil, lemon rind, salt and pepper and toss to coat. Divide among 4 plates and serve immediately.

10 minutes

Dining and Cooking