
Lemony skinny couscous with spring vegetables and goat cheese
1
1
1
SmartPoints® value per serving
Total Time
17 min
Prep
5 min
Cook
12 min
Serves
2
Difficulty
Easy
Couscous joins a mix of fresh spring vegetables and rich, creamy goat cheese in this Mediterranean-inspired side dish that is ready in just 20 minutes. We’ve opted for dill in this recipe which pairs beautifully with asparagus, sugar snap peas, leeks, and lemon, but other fresh herbs would work too. Try fresh basil, oregano, tarragon, or parsley. Cooking the couscous in lemon-infused chicken broth adds bright savory flavor to every bite. When choosing leeks, look for ones that have a lot of white and pale green, which is the tender, edible part providing a milder onion flavor. Leeks need to be washed thoroughly before using to make sure any dirt or grit has been removed from its many layers.
Ingredients
Uncooked leek(s)
1 large, washed well and finely chopped
Uncooked asparagus
1 cup(s), cut into 1” segments
Uncooked sugar snap peas
1 cup(s), halved widthwise
Minced garlic
1 tsp
Fat free chicken broth
2 Tbsp
Fresh lemon juice
2 tsp
Lemon zest
1 tsp
Table salt
1 tsp
Black pepper
¼ tsp
Skinny Pasta Konjac noodles, couscous shaped (WW endorsed)
1 bag(s), rinsed and drained
Dill
2 Tbsp, chopped
Crumbled goat cheese
2 Tbsp