Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 35 minutes
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Ingredients
- 2 bunches asparagus, trimmed, and cut into 1-inch pieces
- 4 zucchini, diced
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 4 cups vegetable broth
- 1 onions, finely chopped
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley
- 1 cup couscous
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 2 tablespoons butter
Directions
In a pot, bring vegetable broth to a boil over medium-high heat. Once boiling, reduce the heat to low and keep warm.
In a large skillet, heat olive oil over medium heat. Add the onions and sauté until translucent, about 3-4 minutes.
To the skillet with onions, add the asparagus and zucchini. Season with 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, garlic powder, onion powder, and ground cumin. Cook, stirring occasionally, until the vegetables are tender but still crisp, about 5-7 minutes.
Stir dried thyme and dried parsley into the vegetable mixture and cook for an additional minute to release the flavors.
In a separate mixing bowl, add couscous with the remaining 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix well to distribute the seasoning evenly through the couscous.
Pour the seasoned, hot vegetable broth over the couscous in the mixing bowl. Stir to ensure all couscous is submerged, then cover the bowl with a lid or foil and let it sit for 5 minutes to allow the couscous to absorb the liquid and become fluffy.
After 5 minutes, fluff the couscous with a fork to separate the grains, then add the butter and stir it through the warm couscous until it's completely melted and evenly distributed.
Finally, fold the sautéed vegetables into the couscous mixture until everything is well combined. Taste and adjust the seasoning if necessary.
Serve the savory asparagus and zucchini couscous in bowls, and enjoy as a flavorful and nutritious main course.
Ingredients
- 2 bunches asparagus, trimmed, and cut into 1-inch pieces
- 4 zucchini, diced
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 4 cups vegetable broth
- 1 onions, finely chopped
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley
- 1 cup couscous
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 2 tablespoons butter
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 35 minutes
Sign up for free and start creating your own personalized recipes!
Directions
In a pot, bring vegetable broth to a boil over medium-high heat. Once boiling, reduce the heat to low and keep warm.
In a large skillet, heat olive oil over medium heat. Add the onions and sauté until translucent, about 3-4 minutes.
To the skillet with onions, add the asparagus and zucchini. Season with 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, garlic powder, onion powder, and ground cumin. Cook, stirring occasionally, until the vegetables are tender but still crisp, about 5-7 minutes.
Stir dried thyme and dried parsley into the vegetable mixture and cook for an additional minute to release the flavors.
In a separate mixing bowl, add couscous with the remaining 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix well to distribute the seasoning evenly through the couscous.
Pour the seasoned, hot vegetable broth over the couscous in the mixing bowl. Stir to ensure all couscous is submerged, then cover the bowl with a lid or foil and let it sit for 5 minutes to allow the couscous to absorb the liquid and become fluffy.
After 5 minutes, fluff the couscous with a fork to separate the grains, then add the butter and stir it through the warm couscous until it's completely melted and evenly distributed.
Finally, fold the sautéed vegetables into the couscous mixture until everything is well combined. Taste and adjust the seasoning if necessary.
Serve the savory asparagus and zucchini couscous in bowls, and enjoy as a flavorful and nutritious main course.
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