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Receta Spring Couscous With Asparagus, Peas And Mint
by Global Cookbook

Spring Couscous With Asparagus, Peas And Mint
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Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 5 x thin asparagus thinly sliced
  •     crosswise about 3/4 c.
  • 1 med leek white part only,
  •     thinly sliced crosswise about 1 c.
  • 1/4 tsp salt
  • 1 can reduced-sodium chicken broth (14 1/2 ounces)
  • 3/4 c. frzn tiny tender peas thawed
  • 1 c. couscous
  •     Freshly grnd pepper
  • 2 Tbsp. minced fresh mint

Direcciones

  1. Thin asparagus work best in this recipe. If you want to cook the couscous ahead, it can be reheated in a microwave oven. Hold off on adding the mint till just before serving.
  2. Heat oil in 12-inch, non-stick skillet over medium heat. When warm, add in asparagus, leeks and salt. Toss well to mix. Cook till leeks are fragrant, about 1 1/2 min. Add in chicken broth. Bring to a boil. Stir in peas and couscous. Heat through. Remove from heat. Let stand, covered, for 5 min. Add in pepper and mint. Serve warm or possibly at room temperature.