Couscous With Rhubarb, Asparagus and Toasted Walnuts
Published May 14, 1994
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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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 ¼-inch slices
1 ½ cups rhubarb, trimmed and cut into ¼-inch slices
2 scallions, thinly sliced
1 ½ cups cooked couscous
⅓ 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
Nutritional analysis per serving (4 servings)
56 grams carbs; 346 calories; 2 grams monosaturated fat; 6 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 6 grams fiber; 601 milligrams sodium; 11 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
I was delighted to find this recipe on the Times recipe site. I first made it in 1994 when it appeared in print. I have made it many times since and still have the page I tore out of the Times. It is easier to have it on my laptop when I am doing my shopping list. The people who think that the couscous overpowers the dish probably are not as heavy handed as I am with the vegetables or they don't season their couscous enough IMO. It is a very pretty side dish with roast duck or lamb.
I tried it but I don't think this dish does justice to the flavor of asparagus or rhubarb and together neither is good. I tossed the leftovers.
very nice, I like the proportions of veggies to couscous. would be prettier if you hold back some of the veg when you toss with the couscous - use it to top the dish. the colors are very pretty but get kinda covered up in the couscous. also, it's good cold too.