Spring Vegetable Ragout

Prep Time:

10 min

Cook Time:

10 min

Total Time:

20 min

Servings:

4-6

Tender spring vegetables, cooked in vegetable broth and a hint of orange, surround a bed of Parmesan Couscous. Pesto mixed with a little of the cooking broth adds the finishing touch to this delicious vegetarian main dish.

Ingredients

1 package (5.9 oz) Near East® Parmesan Couscous
1 ½ cups canned vegetable broth
1/2 cup freshly squeezed orange juice (about 2 medium oranges)
1 ½ tsp finely grated orange peel
1 cup sliced carrots, 1/4-inch thick
1 cup quartered mushrooms
1 cup small sugar snap peas, strings removed
1 15 oz can cannelini or navy beans, rinsed and drained
1/3 cup prepared pesto

How to make it

1

Prepare couscous according to package directions.
2

Meanwhile, in a large skillet, bring broth, orange juice and orange peel to a simmer. Add carrots and mushrooms; simmer 3 to 5 minutes. Add snap peas and beans; cook until vegetables are tender-crisp, about 3 minutes. Remove skillet from heat.
3

In small glass measuring cup, combine 1/3 cup cooking liquid with pesto.
4

Spoon about 2/3 cup couscous onto the center of 4 wide shallow pasta bowls or serving plates. Surround with vegetables and cooking broth. Drizzle pesto mixture over vegetables and couscous. Serve immediately.