This recipe uses couscous, a quick-cooking Middle Eastern pasta; it’s sold with rice products in the supermarket. Asparagus and arugula add color, nutrition and flavor in this quick-to-make recipe, adapted from “Martha Stewart’s Healthy Quick Cook.”
COUSCOUS WITH ASPARAGUS AND ARUGULA
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Standing time: 10 minutes
Yield: 4 servings
3/4 pound asparagus
1 tablespoon plus 1 teaspoon olive oil
1/8 teaspoon salt or to taste
More Top Picks Best Inversion Tables For Back Pain
1 can (16 ounces) chicken broth
1 cup couscous
1/4 cup chopped arugula
Freshly ground pepper
1. Heat oven to 450 degrees. Snap ends from asparagus and discard. Spread spears in baking pan; toss with 1 tablespoon of the olive oil and salt. Bake until tender, 10-12 minutes. Cut asparagus into 1-inch pieces.
2. Heat broth and couscous to a boil in medium saucepan over medium-high heat. Cover; remove from heat. Let stand 5 minutes.
3. Stir in asparagus, remaining 1 teaspoon olive oil, arugula and pepper. Cover; set aside 5 minutes before serving.
Nutrition information per serving:
Calories ………… 240 Fat ………… 6 g Saturated fat .. 1 g
% calories from fat .. 21 Cholesterol … 0 mg Sodium …… 440 mg
Carbohydrates …… 38 g Protein ……. 10 g Fiber ………. 4 g