8 medium spears fresh asparagus, cooked and cut into 1-inch pieces
1 C frozen peas
1 C halved grape tomatoes
1/2 C water
1/8 t salt
1/8 t pepper
1/2 C couscous, uncooked
1/4 C parmesan cheese
Instructions
1- Spray large skillet with nonstick cooking spray; heat over
medium heat. Add shallot; cook 3 minutes or until tender. Add
asparagus and peas; cook 2 minutes or until peas are heated
through. Add tomatoes; cook 2 minutes or until softened. Add
water, salt and pepper; bring to a boil.
2- Stir in couscous. Reduce heat to low. Cover and simmer 2
minutes or until liquid is absorbed. Fluff with fork. Stir in cheese
just before serving.
Originally Submitted
6/18/2013
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