Asparagus Primavera

My friend Samantha told me to subscribe to a magazine called Clean Eating. When it comes every month, I rip out the recipes that look good to me. The one I made last night was from the May/June issue and was worth writing about: Asparagus Primavera with Couscous, White Beans, & Champagne Vinaigrette. I’m not a vegetarian but this was light, refreshing and didn’t make me feel so bad when I had an ice cream sandwich for dessert.

I think it looks just like the magazine too!

Asparagus Primavera with Couscous, White Beans & Champagne Vinaigrette

Serves 4.

Ingredients:

* 1 1/2 cups dry whole-grain couscous
* 1 lb asparagus, bottoms snapped off
* 8 oz carrots, cut into 2-inch-long sticks
* 4 oz baby corn, cut in half lengthwise
* 1 15-oz can white Northern beans, drained and rinsed well
* 2 cups loosely packed baby spinach, cut into strips
* 2 tbsp extra-virgin olive oil
* 2 tbsp champagne vinegar (you can also use apple cider vinegar or white balsamic)
* 2 tbsp fresh orange juice
* 1 tbsp fresh dill, plus more for garnish
* Sea salt and fresh ground black pepper, to taste
* 1/4 cup grated Parmesan cheese

1. Fill a shallow pot with about 1 inch of water and bring to a boil.
2. In a separate pot, bring 1 1/2 cups water to a boil, then add couscous. (I recommend using chicken broth for more flavor.) Remove from heat, stir, and cover. Couscous will be ready in 5 minutes.
3. Peel the bottom half of the asparagus (after you’ve snapped off the bottom third). Cut stalks in half. Place asparagus in boiling water, reduce heat to low, cover and let simmer for 5 minutes. Remove from heat and drain immediately.
4. In a large salad bowl, toss corn with remaining ingredients, except Parmesan. Add asparagus and carrots and toss again.
5. To serve, fluff couscous with a fork before spooning about 1 cup couscous onto each of 4 plates. Spoon salad over top, dividing evenly, and garnish with Parmesan and more dill, if desired.

On a healthy note, in the 1.5 cups per serving there are only 462 calories, good amounts of folic acid (good for pregnant/nursing mommy’s and for healthy red blood cells) and potassium. You could also easily add more fresh vegetables like tomatoes, peas, etc…

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Comments

  1. Devvon Hinds says:

    Yum! Can’t wait to make this. 🙂

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