Lemony Israeli Couscous with Asparagus
I came up with this versatile dish during asparagus season. You can eat this as a salad for lunch, or as a great side dish to kabobs or grilled meats. This makes two hearty lunch-sized salads or four side-dish portions.
INGRIDIENT
DIRECTION
Step: 1
Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
Step: 2
Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
Step: 3
Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.
NUTRITION FACT
Per Serving: 446 calories; protein 15.8g; carbohydrates 76.9g; fat 11.1g; sodium 99.7mg.
Product salad is one of the easiest salads to make . It is high in body delight and water produce . As fruits can make natural sugar , you must have it for breakfast . The sweetness can will give you more energy for the 24 hours and make body fit with your sweet cravings too.
Salads is sometimes get a bad rap for being unpleasant (if they’re lean and mean) or not good for body (if they’re not lean and mean). The core of middle ground is less talked more , but it’s precisely where you’ll find the salads that may get weight loss.
