This veggie based dish is great on it’s own if you want a meatless meal or as a side dish to a light fish or chicken entree. We prefer the bigger Israeli Pearl couscous but if you can’t find it then Mediterranean couscous will work as well. Mediterranean couscous has a similar consistency to quinoa. If you don’t want to use coconut milk you can substitute heavy whipping cream.

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Spring Vegetable Couscous

This veggie based dish is loaded with fresh spring vegetables and is a great stand alone dish for those wanting a meatless meal or it pairs perfectly with a light fish or chicken entree.

Course Side Dish

Cuisine American

Keyword meatless, spring, vegetables

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6 side dish servings or 3-4 entree servings

Calories 321kcal

Ingredients

• 1 cup Israeli (pearl) couscous
• 1 1/2 cups water
• 1/2 tsp salt
• 1 medium head broccoli
• 1 bunch asparagus
• 1 bunch kale, roughly 4 cups
• 1 cup peas, frozen
• 1/4 cup bone broth
• 1/2 lemon juiced
• 3 TBSP butter
• 1/4 cup coconut milk
• 1 tsp salt
• 1 tsp pepper
• 1 tsp granulated garlic
• 1 tsp italian seasoning
• parmesan cheese for topping (optional)

Instructions

• Chop broccoli into bite sized florets
• Trim the ends off the asparagus and cut into 1" pieces
• remove the kale from the thick stems and chop into bit sized pieces
• To cook couscous: bring water to a boil. Add 1 cup of Israeli (pearl) couscous and 1/2 tsp salt. Return to a boil, then reduce heat to a simmer and cover. Cook for 12-15 minutes until tender. Drain off any remaining water
• While couscous cooks, preheat a 12 inch skillet over medium-high heat. Add 1 TBSP avocado oil
• Add broccoli and asparagus and cook for 5-7 minutes until asparagus begins to soften.
• Add frozen peas and cook for an additional 2 minutes until kale
• Add chopped kale and lemon juice and cook for an additional 2-3 minutes until kale wilts
• Lower the heat to medium and push the vegetable mixture to one side of the pan. Add the 1/4 cup bone broth and butter to the cleared part of the pan and whisk until melted.
• Add coconut milk, salt, pepper, granulated garlic, and Italian seasoning and whisk to combine. Cook for 1-2 minutes until it begins to thicken
• Once the couscous is cooked add it to the skillet and stir to combine with the sauce and vegetables
• Sprinkle with optional parmesan cheese
• Enjoy!

Nutrition

Calories: 321kcal | Carbohydrates: 48g | Protein: 13g | Fat: 11g | Fiber: 7g | Sugar: 5g