Belly Full · by Amy Flanigan★ 5.0 (1)
Spring Vegetable Couscous
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 21%
CARBS 41G53% OF CAL
5G FIBER31G OTHER5G TOTAL SUGAR
FAT 12G37% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light couscous dish studded with spring vegetables—asparagus, peas, and snap peas—finished with lemon and Parmesan. Works as a side or vegetarian main.
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Nutrition & ingredients
Ingredients
serves 6- 4 tablespoons extra virgin olive oil (, divided)
- 2 cloves garlic (, minced and divided)
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 & 1/3 cups Israeli (Pearl) Couscous
- 1 & 3/4 cups vegetable broth
- 14 ounces (about 2 1/2 cups) thin asparagus spears (, trimmed and cut into 1-inch pieces)
- 8 ounces (about 2 1/2 cups) sugar snap peas (, cut into 1/2-inch pieces)
- 1 cup frozen sweet peas (, defrosted)
- 1/3 cup finely diced scallions
- 1/2 cup grated Parmesan cheese
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 21%
CARBS 41G53% OF CAL
5G FIBER31G OTHER5G TOTAL SUGAR
FAT 12G37% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 397mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 385mg
- Calcium
- 131mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 397MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.