Spring Vegetable Couscous

• 4 small beets (about 6 ounces)
• 1/2 cup fresh green peas
• 1/2 cup (1-inch) diagonally cut asparagus
• 1/2 cup chopped yellow squash
• 3 cups cooked couscous
• 1/2 cup quartered radishes
• 1/2 cup (2 ounces) crumbled feta cheese
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Leave roots and 1 inch stems on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut into quarters.
2. Steam peas, asparagus, and squash, covered, 3 minutes or until crisp-tender. Combine beets, peas, asparagus, squash, and remaining ingredients in a large bowl.

beets, fresh green peas, yellow squash, couscous, quartered radishes, feta cheese, parsley, fresh mint, extravirgin olive oil, lemon juice, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/spring-vegetable-couscous (may not work)