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Asparagus-Parmesan Couscous

Photo: Romulo Yanes; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1 cup)

Ingredients

  • 1 1/4 cups water
  • 1 cup (2-inch) diagonally cut asparagus
  • 1 cup uncooked whole-wheat couscous
  • 1 teaspoon butter
  • 1 ounce Parmigiano-Reggiano cheese, divided (about 1/4 cup)
  • 1 tablespoon minced fresh dill
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 197
  • fat 4 g
  • satfat 1.9 g
  • monofat 0.8 g
  • polyfat 0.1 g
  • protein 10 g
  • carbohydrate 32 g
  • fiber 4 g
  • cholesterol 9 mg
  • iron 2 mg
  • sodium 238 mg
  • calcium 88 mg

How to Make It

  1. Bring 1 1/4 cups water and asparagus to a boil in a small saucepan. Stir in couscous and butter. Remove pan from heat; cover and let stand 5 minutes. Fluff couscous mixture with a fork. Grate half of cheese; stir into couscous with dill, pepper, and salt. Shave remaining cheese; sprinkle over couscous mixture.