SPRING VEGETABLE SIDE RECIPES

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WARM SPRING VEGETABLES RECIPE | BBC GOOD FOOD



Warm spring vegetables recipe | BBC Good Food image

This vibrant green side dish is a delicious way to serve vegetables alongside your Sunday roast

Provided by James Martin

Categories     Side dish

Total Time 23 minutes

Prep Time 20 minutes

Cook Time 3 minutes

Yield 6

Number Of Ingredients 7

2 large courgettes , sliced into ribbons with a vegetable peeler
juice 1 lemon
200g asparagus spears , washed and trimmed
100g frozen peas
100g frozen broad beans
1 tbsp extra virgin olive oil
small pack parsley , roughly chopped

Steps:

  • Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.
  • Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.

Nutrition Facts : Calories 63 calories, FatContent 2 grams fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 4 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.1 milligram of sodium

SPRING VEGETABLE COUSCOUS | MRFOOD.COM



Spring Vegetable Couscous | MrFood.com image

Looking for a lighter and brighter meal option to welcome spring back into the kitchen? Try our Spring Vegetable Couscous! This recipe is packed with veggies and tastes great; that's why we make it every year in the Test Kitchen. You can serve it as a main course, or as a simple and refreshing side dish. Either way, this spring vegetable recipe is going to be an exciting springtime treat!

Categories     Vegetables

Cook Time 10 minutes

Number Of Ingredients 10

1/2 stick (1/4 cup) butter
1 zucchini, diced
1 carrot, diced
1 yellow bell pepper, diced
1/2 cup diced onion
1 (10-ounce) package frozen peas, thawed
2 1/4 cups water
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 (10-ounce) package couscous

Steps:

  • In a large skillet over medium heat, melt butter. Add zucchini, carrot, bell pepper, and onion; sauté 5 minutes or until crisp-tender.
  • Add peas, water, salt, and black pepper; bring to a boil. Remove from heat and add couscous; mix well. Cover and allow to sit 5 minutes or until liquid is absorbed. Fluff lightly with a fork and serve.

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