Israeli Couscous with Asparagus

Israeli Couscous with Asparagus Recipe
Oxmoor House
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.


7 servings (serving size: about 2/3 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 22 Minutes

Nutritional 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


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


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.

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.

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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