Lemon Herb Israeli Couscous with Asparagus and Cashews
This vibrant and wholesome Lemon Herb Israeli Couscous with Asparagus and Cashews is a delightful dish that brings together the nutty flavor of couscous, the crisp-tender texture of fresh asparagus, and the satisfying crunch of cashews. Infused with aromatic onions, garlic, and bright red bell pepper, this recipe is not only simple to make but also a wonderful addition to any meal. Enjoy it as a light main course or a delicious side dish for your favorite protein. Perfect for gatherings and meal prep, this flavorful medley is sure to impress with both its taste and presentation!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
water
2 cups (Boiling)
asparagus
1 3/4 cups (Diagonally cut into 1 inch slices)
olive oil
1 teaspoon (For sautéing)
onion
1/2 cup (Chopped)
garlic cloves
2 (Minced)
chicken broth
1 1/4 cups (Fat and salt-free)
salt
1/2 teaspoon (To taste)
Israeli couscous
1 cup (Dry)
black pepper
1/2 teaspoon (Fresh ground)
red bell pepper
1/4 cup (Chopped)
cashew nuts
2 tablespoons (Chopped and lightly salted)
Instructions
1
1. Begin by bringing 2 cups of water to a boil in a medium saucepan. Once boiling, add the asparagus slices and cook for 2 minutes or until they are crisp-tender. Remove from heat, drain, and immediately submerge the asparagus in a bowl of ice water for 1 minute to stop the cooking process. Drain again and set aside.
2
2. In a separate medium saucepan, heat 1 teaspoon of olive oil over medium-high heat. Add the chopped onion and minced garlic, sautéing them for 3 to 4 minutes until they have softened and become fragrant.
3
3. Pour in the 1 1/4 cups of chicken broth and add 1/2 teaspoon of salt. Bring the mixture to a boil.
4
4. Once boiling, add the 1 cup of Israeli couscous, stirring to combine. Allow the mixture to boil once more, then cover, reduce the heat, and let it cook for 5 minutes or until the couscous is tender and has absorbed most of the liquid.
5
5. After 5 minutes, gently stir in the reserved asparagus, 1/2 teaspoon of fresh ground black pepper, 1/4 cup of chopped red bell pepper, and 2 tablespoons of chopped and lightly salted cashew nuts. Cook for an additional 3 to 5 minutes, stirring occasionally, until all the liquid is absorbed and the dish is heated through.
6
6. Serve warm and enjoy this delightful medley right away or allow it to cool and serve as a refreshing salad!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of this dish?
The main ingredient is Israeli couscous, also known as pearl couscous.
How much asparagus do I need for this recipe?
You will need 1 3/4 cups of asparagus, diagonally cut into 1 inch slices.
How long should I boil the asparagus?
The asparagus should be boiled for approximately 2 minutes until it is crisp-tender.
Why do I need a bowl of ice water for the asparagus?
Submerging the asparagus in ice water for 1 minute stops the cooking process and helps maintain its vibrant green color.
What type of broth is recommended?
The recipe calls for 1 1/4 cups of fat and salt-free chicken broth.
Can I make this recipe vegan?
Yes, you can make this vegan by substituting the chicken broth with vegetable broth.
How many garlic cloves are used in this recipe?
The recipe requires 2 minced garlic cloves.
How much olive oil is needed for sautéing?
You only need 1 teaspoon of olive oil for sautéing the onion and garlic.
How long does it take to cook the couscous?
The couscous takes about 5 minutes to cook once covered and the heat is reduced.
What type of nuts are included in the dish?
The recipe includes 2 tablespoons of chopped and lightly salted cashew nuts.
What color bell pepper is used?
The recipe specifies using 1/4 cup of chopped red bell pepper.
Can this dish be served cold?
Yes, you can allow it to cool and serve it as a refreshing salad.
How much salt should be added to the broth?
Add 1/2 teaspoon of salt to the chicken broth before bringing it to a boil.
What is the total number of ingredients in this recipe?
There are 11 ingredients in total.
Is this dish considered vegetarian?
As written with chicken broth it is not strictly vegetarian, but it is tagged as vegetarian suggesting a broth substitution or a flexible diet.
How should the onion be prepared?
The 1/2 cup of onion should be chopped before sautéing.
How much black pepper is used?
The recipe calls for 1/2 teaspoon of fresh ground black pepper.
When do I add the asparagus back into the pan?
Stir in the reserved asparagus after the couscous has cooked for 5 minutes and absorbed the liquid.
Is this a quick meal to prepare?
Yes, it is tagged as a 'quick meal' and involves short cooking times for both the vegetables and the couscous.
What is the flavor profile of this dish?
It features nutty couscous, aromatic garlic and onions, bright red pepper, and a crunch from salted cashews.
How much water is used for the initial blanching?
2 cups of water are used to boil the asparagus.
Should the cashews be salted?
Yes, the recipe suggests using lightly salted cashew nuts.
How long should I sauté the onion and garlic?
Sauté them for 3 to 4 minutes until they have softened and become fragrant.
Is this dish suitable for meal prep?
Yes, it is described as perfect for gatherings and meal prep.
What culture's cuisine does this dish represent?
It is tagged as Mediterranean and features Israeli couscous.
What is the final step before serving warm?
The final step is to cook the combined mixture for an additional 3 to 5 minutes until heated through.
Can I use dry Israeli couscous?
Yes, the recipe specifies using 1 cup of dry Israeli couscous.
What kind of salt is used in the cashews?
The recipe specifies that the cashew nuts themselves should be lightly salted.
Is the asparagus cut straight or diagonally?
The asparagus should be diagonally cut into 1 inch slices.
What is the texture of the finished couscous?
The couscous should be tender after absorbing the cooking liquid.