Spring Vegetable Ragout
Recipe

Prepare couscous according to package directions.

Meanwhile, in a large skillet, bring broth, orange juice and orange peel to a simmer. Add carrots and mushrooms; simmer 3 to 5 minutes. Add snap peas and beans; cook until vegetables are tender-crisp, about 3 minutes. Remove skillet from heat.

In small glass measuring cup, combine 1/3 cup cooking liquid with pesto.

Spoon about 2/3 cup couscous onto the center of 4 wide shallow pasta bowls or serving plates. Surround with vegetables and cooking broth. Drizzle pesto mixture over vegetables and couscous. Serve immediately.