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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 4 |
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Directions: In a medium skillet, heat 1 tablespoon oil over moderate heat. Add
pepper, zucchini, onion and asparagus and saute, stirring, for 5
minutes or until crisp-tender.
In a medium saucepan, bring 1-1/4 cups water to a boil. Add
remaining oil and couscous. Cover, remove from heat and let stand 5
minutes. Spoon couscous onto a serving platter and arrange vegetables on
top.
Ingredients:
3 Tablespoon(s) White wine
1 medium Yellow bell pepper, chopped
1 medium Zucchini, sliced
1/2 Cup(s) Thinly sliced Bermuda onion
8 Asparagus stalks
1 Cup(s) Whole wheat couscous |
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