COUSCOUS WITH RHUBARB, ASPARAGUS AND TOASTED WALNUTS

Couscous With Rhubarb, Asparagus and Toasted Walnuts image

Provided by Molly O'Neill

Time 10m

Yield Four servings

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
1 shallot, peeled and minced
6 asparagus spears, trimmed and cut into 1-inch pieces
1 medium-size zucchini, quartered lengthwise and cut across into 1/4-inch slices
1 1/2 cups rhubarb, trimmed and cut into 1/4-inch slices
2 scallions, thinly sliced
1 1/2 cups cooked couscous
1/3 cup toasted walnuts, coarsely chopped
1 teaspoon walnut oil
1 teaspoon grated lemon rind
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shallot and cook for 20 seconds. Add the asparagus and cook, stirring frequently, for 3 minutes. Add the zucchini, rhubarb and scallions and cook until crisp-tender, about 2 minutes.
Place the couscous in a large bowl. Add the vegetable mixture, walnuts, walnut oil, lemon rind, salt and pepper and toss to coat. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 4 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 3 grams