Name: Lemony Israeli Couscous with Asparagus
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Olive oil, divided - 1 ½ tablespoons; Pearl (Israeli) couscous - 1 cup; Boiling water - 1 ½ cups; Shallot, sliced - 1; Asparagus, cut into 1-inch pieces - 1 bunch; Salt and freshly ground black pepper to taste - 1 bunch; Lemon, zested and juiced - 1

Recipe information

Cooking:

15 min.

Servings per container:

Source:

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Ingredients for - Lemony Israeli Couscous with Asparagus

1. Olive oil, divided - 1 ½ tablespoons

2. Pearl (Israeli) couscous - 1 cup

3. Boiling water - 1 ½ cups

4. Shallot, sliced - 1

5. Asparagus, cut into 1-inch pieces - 1 bunch

6. Salt and freshly ground black pepper to taste - 1 bunch

7. Lemon, zested and juiced - 1

How to cook deliciously - Lemony Israeli Couscous with Asparagus

1. Stage

Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.

2. Stage

Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.

3. Stage

Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.