Contributed by (Adapted from http://events.nytimes.com)

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Ingredients

1 tsp Olive oil
1 Shallot, peeled and minced
6 Asparagus spears, trimmed and cut into 1-inch pieces
1 medium-size Zucchini, quartered lengthwise and cut
across into 1/4-inch slices
1 1/2 C Rhubarb, trimmed and cut into 1/4-inch slices
2 Scallions, thinly sliced
1 1/2 C cooked Couscous
1/3 C toasted Walnuts, coarsely chopped
1 tsp Walnut oil
1 tsp grated Lemon rind
1 tsp Salt, plus more to taste
Freshly ground Pepper to taste

Instructions

Heat the olive oil in a large non-stick skillet over medium-high heat. Add the shallot and cook for 20
seconds. Add the asparagus and cook, stirring frequently, for 3 minutes. Add the zucchini, rhubarb
and scallions and cook until crisp-tender, about 2 minutes. Place the couscous in a large bowl. Add the
vegetable mixture, walnuts, walnut oil, lemon rind, salt and pepper and toss to coat. Divide among 4 plates and serve immediately. Serves 4 .

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