When was the last time you attended a bridal shower or baby shower? For us, it’s been a long, long time. Janice was married in 1988 and Liz tied the knot in 1992, so graduation parties are more our speed these days! But regardless of where you’re at in your life, May is notorious for all sorts of celebrations … and all those celebrations require a lot of great food.
For this month’s Recipe Redux, we were all challenged with a healthy dish for “shower season.” The result: A new recipe for Lemony Couscous with Lots of Veggies. This nutritious salad has bright, fresh flavors, is filled with interesting textures, and based on the trial run it received at a cookout Liz just went to, it’s a hit with people of all ages. That’s the kind of recipe we call a “keeper.”
Janice and Don walking down the aisle, circa 1988. Oh my … that hair! Those shoulder pads!
Now that you’ve stopped laughing, here’s Liz and Tim on their wedding day in 1992. OK. Now you can start laughing again 🙂
Lemony Couscous photo edited with Instagram.
Lemony Couscous with Lots of Veggies
Makes 16 Servings
The next time you’re invited to a bridal or baby shower or another special celebration consider our recipe. It’s versatile, so if you prefer bell peppers to tomatoes, make the swap. Or if you love walnuts or almonds make the switch from pecans. Same goes for the feta. Tiny cubes of reduced-fat Cheddar would also be nice.
- 4 tablespoons extra virgin olive oil, divided
- 2 cups Israeli couscous (also called pearl couscous)
- 8 ounces green beans, trimmed and cut into 1-inch pieces, blanched for 1 to 2 minutes until crisp tender
- One 12-ounce container multicolored gourmet tomato medley or grape tomatoes, cut into halves or quarters
- 1 cup crumbled feta cheese
- 1/2 cup golden raisins
- 1/2 cup lightly toasted pecans pieces
- 1/2 cup fresh basil, roughly chopped
- 1 lemon, zested and juiced
- 1 tablespoon pure maple syrup
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
1. Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook until golden, about 3 minutes. Stir frequently. Add 4 cups water and bring to a boil, stirring a few times. Reduce the heat and simmer, covered, until tender, about 10 minutes. Drain any remaining liquid, transfer to a large bowl, and cool. Stir frequently to speed up cooling. (You can also place in the refrigerator until chilled.)
2. Stir in the green beans, tomatoes, feta, raisins, pecans, and basil until well combined. Stir in the remaining olive oil, the lemon zest, the lemon juice, maple syrup, salt, and pepper until well combined. Season with additional salt and pepper to taste.
Nutrition Information per Serving (generous 1/2 cup): 230 calories, 9g fat, (2g saturated, 0.2g omega-3), 140mg sodium, 34g carbohydrate, 6g fiber, 7g protein, 60% vitamin A, 80% vitamin C, 10% calcium, 10% iron
We can’t wait to see what our fellow dietitian Reduxers have in store for us this month. Bring it on!!