Israeli CousCous with Asparagus, Sugar Snaps, and Parmesan


Israeli CousCous with Asparagus, Sugar Snaps, and Parmesan
This simple and light side dish would be a great side for any chicken or fish. You could even have it stand alone.
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
1519 calories
233 g
44 g
36 g
67 g
12 g
1210 g
2468 g
21 g
0 g
22 g
Nutrition Facts
Serving Size
1210g
Amount Per Serving
Calories 1519
Calories from Fat 317
% Daily Value *
Total Fat 36g
56%
Saturated Fat 12g
59%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 44mg
15%
Sodium 2468mg
103%
Total Carbohydrates 233g
78%
Dietary Fiber 29g
115%
Sugars 21g
Protein 67g
Vitamin A
97%
Vitamin C
479%
Calcium
83%
Iron
66%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bu. Asparagus Spears, trimmed, cut diagonally into 3/4-inch pieces
  2. 8 oz. Sugar Snap Peas, trimmed, cut diagonally into 1/2-inch pieces
  3. 1 c Green Peas, fresh or frozen, thawed
  4. 1/3 c Fresh Chives, chopped
  5. 1/2 c Parmesan Cheese, finally grated
  6. 4 T Olive Oil
  7. I Lemon Zest
  8. 1 Lemon Juice
  9. 2 Garlic Cloves, minced
  10. 1 1/3c Israeli CousCous
  11. 1 3/4c Vegetable Broth (or more)
  12. Salt n pepper, to taste
Instructions
  1. Bring vegetable broth to a boil after adding salt n pepper. Add CousCous and follow cooking time on package. Once cooked, cool on sheet pan in refrigerator. Combine the remainder of the ingredients (except Parmesan) in a bowl a bowl. Add cooked CousCous and finish with Parmesan. Enjoy!
beta
calories
1519
fat
36g
protein
67g
carbs
233g
more
http://www.chefdarreneads.com/

Leave a Comment

Your email address will not be published. Required fields are marked *