Israeli Couscous with Asparagus |
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Prep Time: 13 Minutes Cook Time: 22 Minutes |
Ready In: 35 Minutes Servings: 7 |
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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. 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 |
Directions:
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.
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