Ingredients
Equipment
Method
- Make Lemon Vinaigrette and set aside. Add a drizzle of olive oil to a large, open saute pan. Warm over medium high heat until oil is shimmering. Add couscous and cook until lightly browned, stirring frequently, about 3-4 minutes. Pour out into a large bowl and set aside. In a medium saucepan, bring 6 cups of water or stock to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Pour into the large bowl with any remaining stock (don’t drain). Reheat the sauté pan over medium high heat. Add a generous drizzle of olive oil. Add onion, carrots and sugar snaps. Cook, tossing occasionally until just tender, about 3-4 minutes. Pour these vegetables into the bowl with the couscous and stock. Add another drizzle of olive oil and the asparagus, all squashes and red pepper. Cook, tossing occasionally, about 3-5 minutes. Remove to bowl; repeat with remaining greens and peas and toss to 2-3 minutes. Add all cooked vegetables, couscous and stock back into saute pan. Pour vinaigrette over vegetables, tossing to coat well. Can be served warm, room temp or chilled.