I haven't tried this yet and when I do, I'll update the intro. But it looks really good, healthy, and fast. So before I throw out this little leaf of magazine that I tore out of a doctor's office copy, I'm throwing it on my blog.
1/4 c olive oil
1 (6oz) box pearled couscous
2 c low-sodium vegetable broth
1 (15oz) can lentils or chickpeas, rinsed, drained
1/2 c diced red onion
1 t kosher salt
1 t ground pepper
1 each large zucchini and yellow summer squash, halved down the middle and sliced
1 pint mixed cherry tomatoes, halved
1 c shredded carrots
Grated zest and juice of 1 lemon (1 t zest, 3 T juice)
2 bunch watercress
1 (4oz) log fresh goat cheese, coarsely crumbled
1/2 c coarsely chopped salted pistachios
1. Heat 1 T of oil in saucepan over medium head; add couscous and stir. Cook until couscous becomes lightly browned, 2 to 3 minutes. Slowly add broth, stir, and bring to a boil. Reduce heat to medium and simmer, uncovered, until couscous is tender and msot of the broth has evaported, 8 to 10 minutes. Removed from heat and drain in a colander. Transfer couscous to a large bowl and stir in lentils, red onion, and 1/2 t each of salt and pepper.
2. Heat 1 T of oil in nonstick skillet over high heat. Add zucchini and squash and saute 3 minutes, until crisp-tender. Add to couscous along with tomaties, carrots, lemon zest and juice, and remaining 2 T of oil. Gently toss to dress.
3. Arrange watercress on plates and top with couscous mixture. Sprinkle with goat cheese and pistachios.
