Couscous With Green And White Asparagus Recipes

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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

ASPARAGUS COUSCOUS & PARMESAN



Asparagus Couscous & Parmesan image

I searched high and low @ Zaar to find a recipe that combined asparagus & couscous and low and behold........ there was a recipe on the back of the box. I omitted some of the ingredients and came up with this. It ROCKED!

Provided by Chicagoland Chef du

Categories     Cheese

Time 23m

Yield 4 serving(s)

Number Of Ingredients 6

10 asparagus spears, trim and remove tough ends
2 tablespoons olive oil
2 garlic cloves, minced
1 1/4 cups low sodium chicken broth
6 ounces couscous, ie. Near East toasted pine nut
1/2 cup parmesan cheese, grated

Steps:

  • Cut each asparagus spear into 3-4 pieces.
  • Heat olive oil in a deep sauce pan. Add garlic, sautee for 1 minute.
  • Add broth and contents of flavor packet.
  • Add asparagus pieces. Simmer for for 3-4 minutes.
  • Add couscous, stir to combine; turn off heat; add parmesan cheese, and let stand for 5 minutes.
  • Serve.

COUSCOUS WITH ASPARAGUS, SNOW PEAS AND RADISHES



Couscous With Asparagus, Snow Peas and Radishes image

Make and share this Couscous With Asparagus, Snow Peas and Radishes recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 lb asparagus, sliced into 1/4-inch rounds (about 1 3/4cups)
1/4 lb snow peas, sliced crosswise into 1/4-inch strips (about 1 cup)
2 cups low sodium vegetable broth
3 slices lemon zest (2-inch)
1 (10 ounce) package couscous
3 radishes, thinly sliced (about 1/3 cup)
3 tablespoons lemon juice
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon chopped mint

Steps:

  • Cook asparagus and snow peas in large pot of boiling salted water 2 to 3 minutes, or until crisp-tender. Drain and rinse under cold water.
  • Bring broth and lemon zest to a boil in large pot. Put couscous in bowl, and stir in broth. Cover, and let stand 10 minutes. Discard lemon zest.
  • Fluff couscous with fork, and stir in asparagus, snow peas, radishes, lemon juice, chives, parsley and mint. Season with salt and pepper.

SPRING-VEGETABLE COUSCOUS WITH CHICKEN



Spring-Vegetable Couscous with Chicken image

This one-pan dish would also be good with sugar snap peas added at the end.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 15m

Number Of Ingredients 9

3 tablespoons unsalted butter
4 scallions, white and green parts separated, and thinly sliced crosswise
2 wide strips lemon zest, plus 1 tablespoon lemon juice
Coarse salt and ground pepper
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 cup frozen peas
1 cup couscous
Leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces
2 tablespoons chopped fresh parsley

Steps:

  • In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

Nutrition Facts : Calories 377 g, Fat 13 g, Fiber 5 g, Protein 22 g

BAKED ASPARAGUS AND COUSCOUS



Baked Asparagus and Couscous image

Enjoy this easy casserole dinner made with asparagus and couscous topped with crispy bread crumbs - ready in 40 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 10

1 1/4 cups vegetable or chicken broth, heated
1 pound asparagus, cut into 2-inch pieces
1 cup uncooked couscous
1 can (10 3/4 ounces) condensed cream of asparagus soup
2 medium carrots, shredded (1 1/2 cups)
1 tablespoon lemon juice
1 teaspoon fresh or 1/2 teaspoon dried dill weed
1/2 teaspoon salt
1 cup soft bread crumbs (about 1 1/2 slices bread)
2 tablespoons margarine or butter, melted

Steps:

  • Heat oven to 425°.
  • Mix broth, asparagus, couscous, soup, carrots, lemon juice, dill weed and salt in 2-quart casserole. Cover and bake 20 minutes or until hot and bubbly.
  • Toss bread crumbs and margarine; sprinkle over asparagus mixture. Bake uncovered 8 to 10 minutes or until crumbs are golden brown.

Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 2 mg, Fiber 4 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 990 mg

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