Couscous With Rhubarb, Asparagus and Toasted Walnuts

By Molly O'Neill

Total Time
10 minutes
Rating
4(29)
Notes
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Featured in: Rhubarb Bites

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Ingredients

Yield:Four servings
  • 1teaspoon olive oil
  • 1shallot, peeled and minced
  • 6asparagus spears, trimmed and cut into 1-inch pieces
  • 1medium-size zucchini, quartered lengthwise and cut across into ¼-inch slices
  • 1½cups rhubarb, trimmed and cut into ¼-inch slices
  • 2scallions, thinly sliced
  • 1½cups cooked couscous
  • ⅓cup toasted walnuts, coarsely chopped
  • 1teaspoon walnut oil
  • 1teaspoon grated lemon rind
  • 1teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

346 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 6 grams polyunsaturated fat; 56 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 11 grams protein; 601 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shallot and cook for 20 seconds. Add the asparagus and cook, stirring frequently, for 3 minutes. Add the zucchini, rhubarb and scallions and cook until crisp-tender, about 2 minutes.

  2. Step 2

    Place the couscous in a large bowl. Add the vegetable mixture, walnuts, walnut oil, lemon rind, salt and pepper and toss to coat. Divide among 4 plates and serve immediately.

Ratings

4 out of 5
29 user ratings
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Cooking Notes

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Jude

I was delighted to find this recipe on the Times recipe site. I first made it in 1994 when it appeared in print. I have made it many times since and still have the page I tore out of the Times. It is easier to have it on my laptop when I am doing my shopping list. The people who think that the couscous overpowers the dish probably are not as heavy handed as I am with the vegetables or they don't season their couscous enough IMO. It is a very pretty side dish with roast duck or lamb.

Nancy

I tried it but I don't think this dish does justice to the flavor of asparagus or rhubarb and together neither is good. I tossed the leftovers.

janisani

very nice, I like the proportions of veggies to couscous. would be prettier if you hold back some of the veg when you toss with the couscous - use it to top the dish. the colors are very pretty but get kinda covered up in the couscous. also, it's good cold too.

Jessica

I make this as long as the asparagus and rhubarb last! I substitute quinoa for couscous and a portobello mushroom for the zucchini. It tastes amazing.

Leek

Put the rhubarb in at the last minute, it gets mushy fast. Good way to use up extra rhubarb. Not something I think I'll make again though.

Laurel

We made this without the zucchini and the walnuts. Still a nice combination of flavors.

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