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Lemony Israeli Couscous with Asparagus
Lemony Israeli Couscous with Asparagus
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Lemony Israeli couscous salad with asparagus, perfect for spring lunches or paired with grilled meats.
Ingredients:
  • 1.5 tablespoons olive oil, divided
  • 1 cup pearl (Israeli) couscous
  • 1.5 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
Instructions:
  • In a medium saucepan over medium heat, warm 1/2 tablespoon of olive oil. Add Israeli couscous and toast until lightly browned, approximately 4 to 5 minutes. Carefully pour in boiling water, cover, and simmer over medium-low heat until couscous is tender and water is absorbed, about 10 minutes.
  • In a large frying pan over medium heat, sauté shallot in remaining olive oil until starting to soften, about 1 minute. Increase heat to medium-high, then add asparagus and a pinch of salt. Cook until asparagus is tender, 5 to 10 minutes.
  • Incorporate fresh lemon zest into the asparagus towards the end of cooking. Combine cooked couscous with the asparagus blend. Drizzle with lemon juice. Adjust seasoning to taste with salt and pepper as desired.

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