Lemon Dill and Asparagus Couscous

Lemon Dill and Asparagus Couscous

What better way to celebrate Spring than with fresh Asparagus and Lemon. You can enjoy Asparagus many ways, grilled, sautéd or added to rice and pasta dishes. A delicious option with great texture is to add it to couscous. For this recipe I like Israeli Couscous which are tiny spheres of pasta made from semolina flour, have a bit of a toasted flavor and are much larger than traditional couscous. Couscous is incredibly easy to make and it’s a great vehicle for using up fresh vegetables. Create warm dishes like this one or use it in cold salads. This dish makes a wonderful side to any meal but is also satisfying on its own.

Serves 4

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Ingredients

1 1/4 cups (200g) Israeli Couscous dry
1 cup (160g) Asparagus sliced 1/2” pieces
4 cloves Garlic minced
1 small Onion (150g) diced
2 Tbsp (30g) Vegan Butter
1 Tbsp (15g) fresh Dill chopped
1 1/2 Tbsp (Lemon Zest
2 Tbsp (30ml) Lemon Juice
1/2 cup (45g) Grated Vegan Parmesan
1 3/4 cups (414ml) Broth
Salt & Pepper to taste

Directions

1. Melt the butter in a large pot on medium heat. Add the onions and sauté for 5 minutes or until translucent. Add in the garlic and cook for 1-2 minutes or until fragrant.

2. Add in the dry couscous and mix well. Allow the couscous to toast for 1-2 minutes stirring occasionally. Add in the dill, asparagus, lemon zest and lemon juice. Cook for 2 minutes.

3. Add in the broth and mix together. Cover the pot and allow to cook for 5-7 minutes stirring occasionally. Bring the temperature down to low heat and continue cooking covered for another 5-7 minutes or until the couscous is cooked through.

4. Add in the grated parmesan and mix well. Heat through before serving.