Too good not to post: Asparagus and Israeli Couscous

So this may be breaking a bit from the philosophy of this blog (no real recipes followed to the letter) but since I made some additions/substitutions I feel like I can sneak it in. Plus as the title indicates, this is just too easy, fast and delicious not to share.

The original recipe (8 Minute Asparagus Couscous Soup – Quick and Easy) is on Recipezaar, which is really a great resource if you haven’t checked it out yet. Its so simple I hope they don’t mind me paraphrasing it here.

1 cup israeli couscous
1 bunch asparagus
3 cups broth – I used 1 Tbsp Better than Boullion Chicken & 2.5 c h20
parmesan cheese – I didn’t have any so I used a TBsp of leftover Parsley Pesto

Start the broth boiling and snap off the woody ends of the asparagus. Chop into bite size pieces. When the broth boils add couscous and cook 5 min, then add asparagus and boil for 3 minutes more. That’s it. I added the parsley pesto at this point and ladled into bowls. It smelled so good I burned my tongue because I couldn’t wait for it to cool down to taste it. I did end up adding a dash of fresh ground pepper as well but really the asparagus and couscous didn’t need much help and worked perfectly together in this simple dish.

I really wish I had taken a photo because it is truly beautiful with a gorgeous green hue. I was really pleased that the flavor of the fresh asparagus came through and the texture was perfect. This is the first time we have used Israeli Couscous (we bought a couple cups on a whim from the bulk foods aisle) and I have to say we are now big fans and will be using it a lot more. Its more like orzo than traditional couscous with a bit of pearl tapioca mouth feel. I plan to try this approach with other veggies and maybe even some meats. If you experiment with the recipe please let me know in the comments.

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