Couscous Primavera For Vegetarian

Serve 4
Prep time: 15 minutes
Weight loss recipes : Couscous primavera
Weight loss recipes : Asparagus and RhubarbTotal time: 25 minutes

Ingredients for recipe

  • 1¼ cups low-sodium vegetable broth
  • 2 teaspoons butter
  • 1 cup whole-wheat couscous
  • 3 thin stalks rhubarb, cut into ½” pieces (asparagus and rhubarb are top sources of antioxidants)
  • 1 bunch thin asparagus, cut into 1½” pieces
  • 1 tablespoon shallot, minced
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 2 tablespoon olive oil
  • 1½ tablespoon honey
  • ½ teaspoon freshly ground black pepper
  • ¼ cup toasted slivered almonds


  • Preheat oven to 425 degree F. In a medium-size saucepan, bring vegetable broth and butter to a boil. Stir couscous into broth, remove from heat, cover, and let sit for about 5 minutes.
  • In a medium-size mixing bowl, combine rhubarb, asparagus, shallot, lemon zest, lemon juice, olive oil, honey, and black pepper. Place mixture on a nonstick baking sheet and roast until asparagus is tender and rhubarb is just about to fall apart (about 6-8 minutes).
  • Fluff couscous with a fork and gently toss with the rhubarb mixture. Divide among 4 plates and top each serving with 1 tablespoon toasted almonds. Garnish with additional lemon zest

Nutrition score per serving:

(1¾ cups): 389 calories, 13 g fat, 2 g sat fat, 61 g carbs, 12 g protein, 11 g fiber, 117 mg calcium, 4 mg iron, 63 mg sodium
TIP: Chop leftover rhubarb into ½” pieces, seat in plastic zip-top bags, and freeze for up to 6 months.


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