Couscous and Asparagus Salad with Mint
|Saturated Fat Acids||1 g|
|Sugar added||0 g|
|Bread exchange unit||5|
Cook the couscous in salted water according to package directions.
Rinse the asparagus, peel the lower third, and cut off any woody ends. Halve the spears lengthwise, and cut crosswise into 4 cm (approximately 1 1/2 inch) long pieces.
Rinse and trim the snow peas, then blanch for 2 minutes in boiling salted water. Remove from the water and drain.
Rinse, trim, and julienne the peppers. Rinse and dry the mint. Remove the leaves, and set aside some for garnish. Finely chop the remaining leaves.
Rinse, trim, and slice the scallions. Peel and chop the garlic.
Heat the oil in a pan. Cook the garlic over medium heat until soft. Add the vegetables, sauté for 2-3 minutes, and season to taste with salt and pepper.
Fluff the couscous with a fork. Mix with the vegetables and chopped vegetables. Add the lemon juice, and season to taste with cayenne pepper. Garnish with the whole mint leaves, and serve.