Thai-style Asparagus with Couscous

Recipe author: EAT SMARTER
Thai-style Asparagus with Couscous
30 min.
33 min.
Ready in


for 4 servings
2 cups
1 ⅔ cups
scallions (rinsed)
24 ounces
thin, green Asparagus (rinsed)
salt (to taste)
2 cloves
garlic (peeled and minced)
2 tablespoons
fresh parsley (finely chopped)
2 tablespoons
fresh Cilantro (finely chopped)
3 tablespoons
1 tablespoon
2 teaspoons
Lime zest (freshly grated)
4 tablespoons
Orange juice (divided)
4 tablespoons
Lime juice (divided)
freshly ground Black pepper (to taste)
sugar (to taste)
fresh Lime zest (for garnish)
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Preparation steps

Step 1/4
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.
Step 2/4
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.
Step 3/4
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.
Step 4/4
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.