Israeli Couscous with Asparagus Recipe

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Israeli Couscous with Asparagus
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  1. 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. Stir in asparagus, black pepper, red bell pepper, and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.
  3. Note: To substitute quick-cooking barley for Israeli couscous, use 1 cup barley and 2 cups broth. Cover and cook 10 to 12 minutes before adding remaining ingredients.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 91.38 Kcal (383 kJ)
Calories from fat 41.28 Kcal
% Daily Value*
Total Fat 4.59g 7%
Sodium 370.02mg 15%
Potassium 211.47mg 4%
Total Carbs 7.3g 2%
Sugars 2.74g 11%
Dietary Fiber 1.25g 5%
Protein 6.22g 12%
Vitamin C 10.2mg 17%
Vitamin A 0.2mg 6%
Iron 4.6mg 26%
Calcium 53.1mg 5%
Amount Per 100 g
Calories 44.94 Kcal (188 kJ)
Calories from fat 20.3 Kcal
% Daily Value*
Total Fat 2.26g 7%
Sodium 181.99mg 15%
Potassium 104.01mg 4%
Total Carbs 3.59g 2%
Sugars 1.35g 11%
Dietary Fiber 0.62g 5%
Protein 3.06g 12%
Vitamin C 5mg 17%
Vitamin A 0.1mg 6%
Iron 2.3mg 26%
Calcium 26.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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