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
- ⅓ 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
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Nutritional Information
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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
- 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.
- 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