Couscous spring vegetable stir-fry
Fat free chicken broth
14 Tbsp, divided (3/4 cup plus 2 Tbsp)
Uncooked whole wheat couscous
4 oz, (see note below)*
4 tsp, or vegetable oil, divided
1 large, thinly sliced
2 cup(s), trimmed and cut into 2-inch pieces**
1 cup(s), thinly sliced
Grated Pecorino cheese
2 tsp, (zest of 1 lemon)
1 medium, cut into 4 wedges
- In a small saucepan, bring 1/2 cup of broth and 1/4 cup cold water to a boil covered over high heat. Stir in couscous and 1 tsp of oil. Cover, and remove from heat. Set aside for 5 minutes, then fluff with a fork.
- In a 14-inch flat-bottomed wok or 12-inch skillet add almonds and stir-fry over medium heat 2 or 3 minutes or until almonds are lightly toasted. Remove to a small dish. Heat wok over high heat until a bead of water evaporates within 1 to 2 seconds of contact. Swirl in remaining 3 tsp of oil. Add shallot and garlic, and stir-fry 10 seconds or until fragrant. Add asparagus and parsnips and stir-fry 1 minute or until asparagus are bright green. Swirl in remaining 2 Tbsp chicken broth and stir-fry 2 minutes or until vegetables are tender crisp. Remove from heat, add couscous, pecorino, almonds, lemon zest, sprinkle on salt and stir to just combine. Serve with a wedge of lemon. Yields 1 cup per serving.