RCI-RC.006.0130.001
Tangy Couscous with Asparagus
The Tabasco taste here is to make this Moroccan dish actually a bit spicy. This is a twist of mine to the basic couscous dish.
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 4 cups
- ½ teaspoon
- 2 oz
- 1 teaspoons
- 2 teaspoons
- fine grain sea salt¼ teaspoon
- fresh green asparagus1 poundcut into 1-inch segments
- 1 can
Method
1
Bring a large pot of salted water to a boil and add the asparagus segments, cooking until just tender-crisp, about 3–4 minutes.
2
Drain the asparagus in a colander and set aside to cool slightly.
3
In a small bowl, whisk together the Dijon mustard, fresh lemon juice, Tabasco sauce, and fine grain sea salt until combined.
4
Melt the unsalted butter in a large skillet over medium heat.
5
Add the mustard mixture to the melted butter and stir to combine, cooking for about 1 minute until fragrant.
6
Add the cooked couscous to the skillet and gently fold it into the butter-mustard sauce until evenly coated, about 2–3 minutes.
7
Stir in the drained asparagus and chickpeas, folding gently to distribute throughout the couscous.
8
Taste and adjust seasoning as needed, then serve warm.