Thai-style Asparagus with Couscous 

Thai-style Asparagus with Couscous


Preparation:30 min
Ready in:33 min


For servings

2 cupsvegetable stock
1 ⅔ cupsCouscous
2scallions rinsed
24 ouncesthin, green Asparagus rinsed
salt to taste
2 clovesgarlic peeled and minced
2 tablespoonsfresh parsley finely chopped
2 tablespoonsfresh Cilantro finely chopped
3 tablespoonssesame oil
1 tablespoonwhite wine vinegar
2 teaspoonsLime zest freshly grated
4 tablespoonsOrange juice divided
4 tablespoonsLime juice divided
freshly ground Black pepper to taste
sugar to taste
fresh Lime zest for garnish


1 In a saucepan over medium-high heat, bring the vegetable stock to a boil. Spread the couscous evenly in the bottom of a large casserole dish. Add the hot vegetable broth and cover tightly with plastic wrap. Once the liquid is absorbed (about 12 minutes), fluff with a fork.
2 Meanwhile, trim the spring onions and cut into thin rings. Snap off the tough ends of the asparagus. Blanch the asparagus in a pan of salted boiling water for about 3 minutes. Drain and plunge into cold water and drain again.
3 In a small bowl, combine spring onions, garlic, parsley, cilantro, sesame oil, white wine vinegar, lime zest, 1 tablespoon orange juice and 2 tablespoons lime juice. Mix to blend. Pour over couscous and fluff with fork to evenly distribute. Season to taste with salt, pepper and sugar. Garnish with lime zest.
4 Place asparagus on a serving platter. Season with salt and pepper to taste and drizzle with remaining orange juice and lime juice. Serve asparagus on top of couscous.


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