Israeli Couscous With Asparagus |
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Prep Time: 13 Minutes Cook Time: 22 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My newfound dish...Couscous! From everydayhealth. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Stir in asparagus, black pepper, red bell pepper and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.
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