Israeli Couscous with Asparagus
This is simple, delicious. The Israeli couscous is soft and chewy. Most people think it's a grain, but it is actually a pasta. When you toast it please be careful to watch it closely! I has a tendency to toast fast, so make sure you stir it frequently. The amount of lemon is perfect and does not make it too lemony as I thought it would because you put the lemon juice in it too. Enjoy!
- 1-1/2 Tbsp. olive oil
- 225 grams Israeli (giant) couscous
- 350 ml boiling water or low sodium chicken broth
- 1 Tbsp. shallot, sliced or white onion
- 2 cups bunch asparagus, chopped into 1 inch pieces
- 1 pinch salt
- 1 lemon, zested and juiced
- 1 pinch salt and freshly ground black pepper to taste
- In a medium saucepan over medium heat, heat the 1/2 tbsp olive oil and add the Israeli couscous. Toast the couscous lightly till it has taken a light brown colour, about 4 to 5 mins. Slowly add 350ml boiling water from the kettle. Cover and turn the heat down to med low and simmer for about 10 minutes until the Israeli couscous has absorbed the water and is tender.
- Meanwhile, in a large frying pan, heat the remaining olive oil over medium heat. Add the shallot and sweat for a minute. Turn the heat up to medium high and add the asparagus along with a pinch of salt. Saute until the asparagus is tender, about 5 to 10 minutes.
- During the last couple of minutes, add the lemon zest to the asparagus pan. Once the Israeli couscous is done, add it to the frying pan and toss with the asparagus. Finally, add the lemon juice. Test and add salt and pepper to taste. Serve immediately or as a warm salad.