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Israeli Couscous with Asparagus

Oxmoor House
Prep time 13 mins
Cook time 22 mins
Yield 7 servings (serving size: about 2/3 cup)
Israeli couscous is a pasta that's similar to barley in size and texture, but it cooks more quickly. Find it near the pasta and grains in many supermarkets. For a complete meal, stir in grilled chicken strips.


  • 2 cups water
  • 1 3/4 cups (1-inch) diagonally cut asparagus (about 8 ounces)
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon salt
  • 1 cup uncooked Israeli couscous
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped red bell pepper
  • 2 tablespoons chopped lightly salted cashews

Nutrition Information

  • calories 133
  • caloriesfromfat 16 %
  • fat 2.3 g
  • satfat 0.4 g
  • protein 5.1 g
  • carbohydrate 23.1 g
  • fiber 2.3 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 290 mg
  • calcium 19 mg

How to Make It

  1. Place water in a medium saucepan; bring water to a boil. Add asparagus, and cook 2 minutes or just until crisp-tender; drain. Place asparagus in ice water 1 minute; drain. Set aside.

  2. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 to 4 minutes or until tender. Stir in chicken broth and salt; bring to a boil. Add couscous; bring to a boil. Cover, reduce heat, and cook 5 minutes. Stir in asparagus, black pepper, red bell pepper, and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.

  3. Note: To substitute quick-cooking barley for Israeli couscous, use 1 cup barley and 2 cups broth. Cover and cook 10 to 12 minutes before adding remaining ingredients.

Oxmoor House Healthy Eating Collection