Tomato Asparagus Parmesan Couscous Recipes

ISRAELI COUSCOUS WITH ASPARAGUS

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.

TOMATO PARMESAN COUSCOUS

Steps:

• In a large skillet heat olive oil over medium heat, add garlic and cook 2 minutes. Add broth and contents of spice packet. Bring just to a boil. Stir in asparagus. Reduce heat, cover and simmer 1 minute.
• Stir in couscous, cover and remove from heat. Let stand 5 minutes.
• Stir in tomatoes and parmesan cheese.

ASPARAGUS COUSCOUS & PARMESAN

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.

TOMATO PARMESAN COUSCOUS

Steps:

• 1. In a large skillet, heat olive oil over medium heat. Cook garlic for two minutes. Add broth and contents of the spice sack included in the couscous package. Bring just to a boil.
• 2. Stir in the asparagus. Reduce heat, cover, and simmer one minute.
• 3. Stir in the Near East couscous and cover and remove from the heat and let stand 5 minutes.
• 4. Stir in tomatoes and parmesan cheese.

ISRAELI COUSCOUS WITH PARMESAN

Steps:

• Toast 1 1/2 cups Israeli couscous in olive oil in a saucepan, stirring, 3 minutes. Add 3 cups water and bring to a boil; cook until al dente, 7 minutes, then drain. Whisk 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest and 1/4 cup olive oil; season with salt and pepper. Toss with the couscous, chopped pistachios, shaved Parmesan and torn mint.

TUSCAN-STYLE ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.