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Add a photoServings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil
- 5 x thin asparagus thinly sliced
- Â Â crosswise about 3/4 c.
- 1 med leek white part only,
- Â Â thinly sliced crosswise about 1 c.
- 1/4 tsp salt
- 1 can reduced-sodium chicken broth (14 1/2 ounces)
- 3/4 c. frzn tiny tender peas thawed
- 1 c. couscous
- Â Â Freshly grnd pepper
- 2 Tbsp. minced fresh mint
Directions
- Thin asparagus work best in this recipe. If you want to cook the couscous ahead, it can be reheated in a microwave oven. Hold off on adding the mint till just before serving.
- Heat oil in 12-inch, non-stick skillet over medium heat. When warm, add in asparagus, leeks and salt. Toss well to mix. Cook till leeks are fragrant, about 1 1/2 min. Add in chicken broth. Bring to a boil. Stir in peas and couscous. Heat through. Remove from heat. Let stand, covered, for 5 min. Add in pepper and mint. Serve warm or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 223 | |
| Calories from Fat 34 | 15% |
| Total Fat 3.89g | 5% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 353mg | 15% |
| Potassium 227mg | 6% |
| Total Carbs 37.96g | 10% |
| Dietary Fiber 4.1g | 14% |
| Sugars 1.48g | 1% |
| Protein 8.22g | 13% |
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