Ginger Couscous Primavera Recipe

This quick and pretty dish combines colorful veggies and couldn’t-be-easier couscous to make an intriguing taste of spring the whole family will enjoy.

Open to variation, and filled with fiber, nutrition, and lots of great-tasting eye-appeal.

INGREDIENTS

3 teaspoons olive oil, divided
1 medium Vidalia or other sweet onion, thinly sliced crosswise and separated into rings
1 sweet red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
2 tablespoons minced fresh ginger
1 1/2 teaspoons low-sodium soy sauce
1 1/4 cups water
1/2 cup chopped dried cherries
2 tablespoons lemon juice
1 cup couscous

1. In a large no-stick frying pan over medium-high heat, warm 2 teaspoons of the oil. Add the onions; cook, stirring frequently, for 2 minutes. Add the red peppers, yellow peppers, zucchini, squash, ginger and soy sauce; cook, stirring frequently, for 6 to 7 minutes, or until the vegetables are just tender.

2. Meanwhile, in a 2-quart saucepan over medium-high heat, bring the water, cherries, and lemon juice to a boil. Stir in the couscous and the remaining 1 teaspoon of oil. Remove from the heat. Cover and let stand for 5 minutes, or until the couscous is soft.

3. Fluff the couscous with a fork and place in a large bowl. Add the vegetables and toss well. You can make this a day ahead and serve it cold, if you wish.

Serves 4.