Photo: ©2011 Natalie Lewis

A Modernized Moroccan Favorite

Fresh green peas and tender asparagus herald the coming of spring!

BY MAGAZINE COLUMNIST NATALIE LEWIS

This weekend finally marks the official beginning of spring – and you all know what that means! Winter is going to have one last laugh in our face as its cruel trickery lands us a sneaky and unexpected snow fall.

Ok, ok but with all pessimism aside, spring is such a colorful and energetic time of year and it couldn’t have come at a better time.

As the days grow longer I begin to smell the impending aromas of budding lilacs and fresh cut grass. Sweet sounds of singing birds are ringing in my ears and the anticipation for messy backyard barbecues has got me on my tippy toes with excitement!

There’s only a short window for us to enjoy this cool time of year, so I like to savor each moment – including the clean seasonal produce, like fresh green peas and crisp asparagus. This couscous recipe is just a little taste of all the fun we’re about to have!

Spring Vegetable Couscous

4 cups of prepared couscous
1 cup of fresh peas
5 asparagus spears
Handful of cherry tomatoes, halved
1 green onion, diced
1 can chick peas, drained
Handful of chopped parsley
1 tbsp olive oil (or more if needed)
Squeeze of fresh lemon, to taste
Salt and Pepper

Prepare the vegetables Begin by quickly blanching asparagus in boiling water and cooling in an ice bath. Cut in half lengthwise and then into quarters. Shell the fresh peas from the pod and steam for about 2 minutes (peas should still have a slight crunch).

Assemble the salad Once your vegetables are cooked and cooled combine all ingredients in large bowl and season with salt and pepper to taste.

Note You can add an endless variety of vegetables to this dish and it is also delicious with shredded chicken.

Enjoy more of Natalie’s delicious recipes, gorgeous photographs and engaging writing at the Daily Crave. And if you’re lucky enough to live in Northern New Jersey and need catering, personal chef services or group cooking lessons, look no further than Chef Natalie Lewis.

© 2011, The Magazine of Yoga, LLC.