Recipes

In blender or food processor, combine ¼ cup olive oil, cilantro, parsley, garlic, lemon zest, lemon juice, paprika, cumin, ¼ teaspoon salt and cayenne. Blend until well combined. Set aside.

In 3-quart saucepan over medium heat, add 1 tablespoon olive oil. Cook beans, peppers and zucchini 3 to 5 minutes, until vegetables are tender. Remove from pan.

Add remaining 1 tablespoon oil, vegetable broth and remaining 1 teaspoon salt. Bring to boil.

Add couscous, cover and remove from heat. Allow to stand 5 minutes, until couscous is tender. Fluff with fork.

Stir sautéed vegetables and lemon herb sauce into couscous. Serve over baby spinach.

Ingredients

Directions

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