Israeli Couscous with Asparagus

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.

Yield: 7 servings (serving size: about 2/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 16%
  • Fat: 2.3g
  • Saturated fat: 0.4g
  • Protein: 5.1g
  • Carbohydrate: 23.1g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 290mg
  • Calcium: 19mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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