Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Couscous with Chickpeas and Spring Vegetables
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- #114205
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 medium onion
1 small carrot
2 tablespoons olive oil
1/2 bunch asparagus, medium thickness
1 can chickpeas, rinsed and drained
3 cups vegetable broth
2 cups couscous
1 lemon, zested
1/4 cup chopped parsley
3 tablespoons grated Parmesan cheese
salt and pepper
directions
Chop onion. Peel carrot and cut into a small dice. Heat olive oil in a medium saucepan over medium heat. Add carrots and onion to hot oil and saute for about 4-5 minutes until softened.
Meanwhile, trim the woody ends off the asparagus and discard. Cut asparagus on a bias into 1 inch pieces. When onion and carrot are soft, add asparagus and saute for about 2 minutes (they will still be crisp but will continue to cook with the broth). Add the chickpeas and broth and raise heat to high. Cover with a lid and bring to a boil. Stir in the couscous and bring back to a boil for one minute. Cover with the lid and turn off heat. Let sit for 5 minutes. Stir in lemon zest, parsley, Parmesan cheese and salt and pepper to taste.
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