Couscous With Asparagus And Lemon Recipes

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COUSCOUS WITH ASPARAGUS AND LEMON



Couscous with Asparagus and Lemon image

Lemony light and fluffy couscous is yet another favorite quick option in my family for Weeknight dinner! It is also Perfect side dish to meat main course, and a crowd-pleaser for grilling event or party. Couscous with Asparagus and Lemon is quick yet healthy, homemade, dinner having delicious food on plate in minutes. On busy weekdays when I do not have time to cook, instant couscous with hint of lemon and fresh asparagus comes to my rescue. It is so delightful and simple to prepare. Just need 10-15 minutes to get it to dinner table. Plus tastes so amazing that even if when I do not have any meat in refrigerator; a couple of hard boiled eggs save the day. Sharing with you a simple and scrumptious side dish recipe of Couscous with Asparagus and Lemon. Enjoy and never forget to tell me how your family liked it.Enjoy!

Provided by Savita

Categories     Salad

Time 15m

Number Of Ingredients 10

5-6 Asparagus, Washed and chopped 1 inch size
1 Cup Couscous, small traditional instant couscous
2 Egg(s), hard boiled, optional
1 tbsp Lemon, Juice
1/4 tsp Chili Powder, optional
1/2 tsp Salt
1 tbsp Olive Oil
1 tbsp Italian Parsley, chopped
1 tbsp Mint, Optional
1 Garlic, clove, finely chopped

Steps:

  • Heat oilve oil in pan. Add minced garlic and let it heat through. Do not let garlic burn.
  • Add diced asparagus and saute for 1 minute. Now add chili powder(if using) and salt. Stir to combine. Add 1 cup of water and bring it to boil.
  • Stir in lemon juice and chopped parsley and mint. Add couscous and cover the pan with tight lid. Remove pan from heat. Let it stand for 8-10 minutes. Fluff with fork.
  • Serve Couscous while still warm with your choice of meat. I love it with hard boiled eggs or grilled chicken.

ISRAELI COUSCOUS WITH ASPARAGUS



Israeli Couscous With Asparagus image

Make and share this Israeli Couscous With Asparagus recipe from Food.com.

Provided by gailanng

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups water
1 3/4 cups asparagus, diagonally cut into 1 inch slices
1 teaspoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1 1/4 cups chicken broth, fat and salt-free
1/2 teaspoon salt
1 cup couscous, such as Israeli couscous
1/2 teaspoon fresh ground black pepper
1/4 cup red bell pepper, chopped
2 tablespoons cashew nuts, chopped and lightly salted

Steps:

  • To cook asparagus place water in a medium saucepan; bring water to a boil. Add asparagus, and cook 2 minutes or just until crisp-tender; drain. Place asparagus in ice water 1 minute; drain. Set aside.
  • Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 to 4 minutes or until tender. Stir in chicken broth and salt; bring to a boil. Add couscous; bring to a boil. Cover, reduce heat and cook 5 minutes.
  • Stir in asparagus, black pepper, red bell pepper and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.

ISRAELI COUSCOUS SALAD WITH ASPARAGUS, CUCUMBER AND OLIVES



Israeli Couscous Salad With Asparagus, Cucumber and Olives image

From Bon Appetit, June 2006. I discovered Israeli couscous at a restaurant over a year ago and set out to find it to try in standard couscous recipes. (Believe it or not I found Israeli couscous for sale at Safeway grocery store by sheer accident!) Quite thrilled to find this recipe very recently!

Provided by COOKGIRl

Categories     Cheese

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 garlic clove, peeled and finely minced
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
salt, to taste
pepper, to taste
2 1/2 cups vegetable broth (homemade is best) or 2 1/2 cups chicken broth (homemade is best)
2 cups israeli couscous, toasted
2 cups asparagus spears, cut into 1/2-inch pieces, blanched
2 cups English cucumbers, seeded, cut into 1/2-inch cubes
1/2 cup kalamata olive, pitted, cut in half
2 large green onions, chopped
1/4 cup fresh mint leaves (plus a few sprigs for garnish-*NOT* dried mint!)
1 1/2 cups feta cheese, crumbled

Steps:

  • In a small non-reactive bowl combine the garlic, lemon juice and Dijon mustard. Whisk in the oil. Season to taste with salt and pepper and set aside.
  • Bring the broth to a boil in a medium sauce pan. Stir in the couscous. Cover pan, reduce heat to medium-low and simmer until the couscous is tender and all the broth is absorbed, approximately 10 minutes.
  • Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
  • Once cooled, stir in the blanched asparagus, cucumber, olives, green onions, and 1/4 cup mint leaves. Add the dressing and toss to coat. Gently mix in the feta cheese.
  • Garnish with mint sprigs.

Nutrition Facts : Calories 384.4, Fat 20.9, SaturatedFat 6.3, Cholesterol 25, Sodium 395.5, Carbohydrate 39.1, Fiber 3.7, Sugar 2.5, Protein 11.1

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