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Ingredients
for
4
Thai-style Asparagus with Couscous
30 min., ready in 33 min.
Time:
Ingredientsfor
- Ingredients
- 2 cups vegetable stock
- 1 ⅔ cups Couscous
- 2 scallions (rinsed)
- 24 ozs thin, green Asparagus (rinsed)
- salt (to taste)
- 2 cloves garlic cloves (peeled and minced)
- 2 Tbsps fresh parsley (finely chopped)
- 2 Tbsps fresh cilantro (finely chopped)
- 3 Tbsps sesame oil
- 1 Tbsp white wine vinegar
- 2 tsps Lime zest (freshly grated)
- 4 Tbsps Orange juice (divided)
- 4 Tbsps Lime juice (divided)
- freshly ground Black pepper (to taste)
- sugar (to taste)
- fresh Lime zest (for garnish)
Preparation
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.