Lemony Israeli Couscous behind Asparagus

I came happening in imitation of this versatile dish during asparagus season. You can eat this as a salad for lunch, or as a omnipresent terrible side dish to kabobs or grilled meats. This makes two hearty lunch-sized salads or four side-dish portions.

The ingredient of Lemony Israeli Couscous behind Asparagus

1. 1u2009u00bd tablespoons olive oil, separated
2. 1 cup pearl (Israeli) couscous
3. 1u2009u00bd cups boiling water
4. 1 shallot, sliced
5. 1 bunch asparagus, cut into 1-inch pieces
6. salt and freshly arena black pepper to taste
7. 1 lemon, zested and juiced

The instruction how to make Lemony Israeli Couscous behind Asparagus

1. Heat 1/2 tablespoon olive oil in a medium saucepan beyond medium heat; amass 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 sore spot and water has been absorbed, just about 10 minutes.
2. Meanwhile, heat unshakable olive oil in a large frying pan more than medium heat. build up shallot and cook until starting to soften, practically 1 minute. lump heat to medium-high. build up asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
3. campaign lemon zest into the asparagus in the last few minutes of cooking. mount up cooked couscous and toss taking into account bearing in mind the asparagus mixture. mix up in lemon juice. Taste for seasoning and mount up salt and pepper if needed.

Nutritions of Lemony Israeli Couscous behind Asparagus

calories: 445.7 calories
carbohydrateContent: 76.9 g
cholesterolContent:
fatContent: 11.1 g
fiberContent: 11.1 g
proteinContent: 15.8 g
saturatedFatContent: 1.6 g
servingSize:
sodiumContent: 99.7 mg
sugarContent: 5 g
transFatContent:
unsaturatedFatContent: