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Couscous Primavera


3 tablespoon vegetable oil
1 med yellow bell pepper, chopped
1 med zucchini, sliced
1/2 cup thinly sliced Bermuda onion
8 each asparagus stalks
1 cup whole wheat couscous

4 servings

In a medium skillet, heat 1 tablespoon oil over moderate heat. Add pepper, zucchini, onion and asparagus and sauté, stirring, for 5 minutes or until crisp-tender.

In a medium saucepan, bring 1-1/4 cups water to a boil. Add remaining oil and couscous. Cover, remove from heat and let stand 5 minutes. Spoon couscous onto a serving platter and arrange vegetables on top.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.