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.
Oxmoor House OCTOBER 2006
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.
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