Excerpt: Recipes from 'The Fertility Diet'

Yield: 4 servings
Calories: 334
Protein: 40 grams
Carbohydrates: 6 grams
Fiber: 0 grams
Sodium: 376 milligrams
Fat: 16 grams
Cholesterol: 107 milligrams
Folate: 48 micrograms
Iron: 5 milligrams

Black Olive Pilaf With Roasted Vegetables
Vegetables have a low to modest effect on blood sugar and insulin and deliver plenty of healthful nutrients. This Fertility Diet recipe (from pages 252-253) includes asparagus, a good source of folate with flavor enhanced by roasting.

1 pound asparagus, trimmed and cut into thirds
1 14-ounce can quartered artichoke hearts, drained and patted dry
1 cup julienned yellow and orange bell pepper
1/2 red onion, vertically sliced
3 tablespoons extra-virgin olive oil, divided
3/8 teaspoon salt, divided
1-1/2 cups vegetable broth or water
1/2 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1 7.6-ounce box whole wheat couscous* (about 1-1/3 cups)
1/2 cup shredded parmesan cheese (2 ounces)
1/3 cup chopped black olives
1/4 cup chopped basil or parsley
1/4 teaspoon freshly ground black pepper
Fresh basil or parsley (optional)
* If you can't find whole wheat couscous, substitute fine or medium-grain bulgur. But be sure to adjust and increase the cooking liquid based on package instructions.

1. Preheat the oven to 425 degrees Fahrenheit.

2. Combine the asparagus, artichoke hearts, bell pepper, and onion in a bowl. Drizzle with 2 tablespoons of the oil. Toss gently to mix and place on a baking sheet lined with foil. Roast at 425 degrees Fahrenheit for 22 to 25 minutes, or until the vegetables begin to brown lightly.

3. Turn off the oven. Sprinkle 1/4 teaspoon of salt on the vegetables and bring the ends of the foil together to wrap, package-style. Leave in the oven to keep warm.