It’s morel mushroom time! Once a year, usually in the spring, prized morels poke their heads out of the ground, only to be gathered up by avid ‘shroomers. Whereas, I didn’t hunt for them myself, I did some gathering of my own at the market and will be revisiting this recipe from last year. It was a goodie, showcasing yummy morel mushrooms, asparagus, peas and spinach on a bed of Israeli Couscous, and definitely worth reposting. Happy Spring!
50 Shades of…. Spring. Israeli Couscous, sometimes called pearl couscous (especially in the U.S.) or even Maftoul (aka Palestinian couscous), is the perfect backdrop for this lovely dish featuring spring’s finest; asparagus, baby spinach, morel mushrooms and sweet peas topped with lemon zest and fresh herbs. This is another easy and delicious dinner you can get on the table in about 20 minutes. It’s so pretty it doesn’t look like a nutritional powerhouse but it happens to be loaded with vitamins, minerals and fiber. All of the vegetables are low in fat and calories but high in food value, and all four are surprising sources of protein. Morels are also a great source of Iron and Vitamin D. For another boost of nutrients use whole wheat couscous.
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