This is a versatile dish that can be used as a simple side or with a salad, topped over a bed of arugula or other mixed greens. It has a fresh, bright flavor due to the lemon zest and parsley. It’s easy to make this dairy-free by using olive oil in place of butter. Rice, Quinoa or lentils can be used to replace the couscous if you prefer a gluten free dish. However, you will need to cook the GF grains separately from the peas and asparagus, and mix together at the end.
Ingredients
3 Tbs butter (or olive oil)
4 scallions, white and green parts, thinly sliced
Lemon zest from 1 lemon
1 Tbs lemon juice
1 lb. Asparagus, trimmed and cut into ½ inch pieces
½ C. Frozen peas
1 C. standard couscous
2 Tbs chopped parsley, lightly packed
Salt and pepper to taste
Directions
In a medium saucepan melt the butter over medium heat. Add scallions and sauté until soft, about 1-2 minutes.
Add lemon zest and 1 ¼ C water, bring to a boil.
Add asparagus and peas, return to boil.
Add couscous and lightly stir.
Cover and remove from heat, let stand 7 min.
Add lemon juice, parsley, and season with salt and pepper. Incorporate into couscous by fluffing with a fork.
