This Couscous with Green and White Asparagus is a light, flavorful dish that combines the earthy taste of asparagus with the delicate texture of couscous. Perfect as a side or a healthy main course, this recipe uses both green and white asparagus for a variety of flavors and colors. Topped with fresh arugula and a drizzle of extra-virgin olive oil, it’s a simple yet elegant dish that’s quick to prepare and full of nutrients.
Couscous with Green and White Asparagus
Course: Sides, MainCuisine: Mediterranean4
servings10
minutes10
minutes220
kcalIngredients
1 1/2 cups chicken stock (or low-sodium canned, fat skimmed)
1 cup couscous
3/4 pound green and white asparagus, ends trimmed, cut in half (about 2 cups)
Kosher salt and freshly ground black pepper (to taste)
1/4 cup chopped arugula
2 teaspoons extra-virgin olive oil
Directions
- Cook the Couscous: In a medium saucepan, bring the chicken stock to a boil. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside.
- Prepare the Asparagus: Bring a pot of salted water to a boil. Add the green and white asparagus and cook for 3-4 minutes until just tender. Drain and transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
- Combine Ingredients: In a large bowl, mix the cooked couscous, asparagus, and chopped arugula. Drizzle with extra-virgin olive oil and season with kosher salt and freshly ground black pepper to taste.
- Serve: Transfer to a serving dish and garnish with additional arugula if desired. Serve warm or at room temperature.
This Couscous with Green and White Asparagus is a perfect blend of flavors and textures, offering a healthy and satisfying meal. Whether you’re serving it as a side dish or a light lunch, this recipe is an easy way to enjoy the fresh taste of seasonal vegetables combined with fluffy couscous.
