Tangy Couscous with Asparagus

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 cups cooked cuscus*
• ½ teaspoon Tabasco sauce
• 2 oz (58 g) unsalted butter
• 1 teaspoons Dijon mustard
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon fine grain sea salt
• 1 pound fresh green asparagus, cut into 1-inch segments
• Directions
• Boil the asparagus in a large pot of well salted water, for just for a minute or so - depending on the thickness of your asparagus. Drain. Stop the cooking with cold water or a dunk in an ice bath, then drain well before using.
• In a food processor, whip the butter until it is light and airy. Add the mustard, Tabasco sauce, lemon juice and salt.
• Take the canned chickpeas (make sure they are cooked tender) and mix with the hot cuscus.
• Toss the Tabasco butter. Stir in the asparagus. And serve.
• __NOTOC__
• Category:Moroccan Recipes
• Category:Asparagus Recipes
• Category:Healthy Recipes
• Category:Easy recipes

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →