LEMONY ISRAELI COUSCOUS WITH ASPARAGUS

Lemony Israeli Couscous with Asparagus image

I came up with this versatile dish during asparagus season. You can eat this as a salad for lunch, or as a great side dish to kabobs or grilled meats. This makes two hearty lunch-sized salads or four side-dish portions.

Provided by Diana Moutsopoulos

Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes

Time 35m

Yield 2

Number Of Ingredients 7

Ingredients

1 ½ tablespoons olive oil, divided
1 cup pearl (Israeli) couscous
1 ½ cups boiling water
1 shallot, sliced
1 bunch asparagus, cut into 1-inch pieces
salt and freshly ground black pepper to taste
1 lemon, zested and juiced

Steps:

Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.

Nutrition Facts : Calories 445.7 calories, Carbohydrate 76.9 g, Fat 11.1 g, Fiber 11.1 g, Protein 15.8 g, SaturatedFat 1.6 g, Sodium 99.7 mg, Sugar 5 g