This is so yummy and versatile; I came up with it during asparagus season, because I love salads with Israeli couscous. You can eat this as a salad for lunch, or it could also be a side. This makes 2 hearty lunch sized salads or 4 side dishes.
1/2 tablespoon olive oil
225g Israeli (giant) couscous
350ml boiling water
1 tablespoon olive oil
1 shallot, sliced
1 bunch asparagus, chopped into 2cm pieces
1 lemon, zested and juiced
salt and freshly ground black pepper, to taste
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In a medium saucepan over medium heat, heat the olive oil and add the Israeli couscous. Toast the couscous lightly until it has taken a light brown colour, about 4 to 5 minutes. Slowly add 350ml boiling water from the kettle. Cover and turn the heat down to med low and simmer for about 10 minutes until the Israeli couscous has absorbed the water and is tender.
Meanwhile, in a large frying pan, heat the remaining olive oil over medium heat. Add the shallot and sweat for a minute. Turn the heat up to medium high and add the asparagus along with a pinch of salt. Saute until the asparagus is tender, about 5 to 10 minutes.
During the last couple of minutes, add the lemon zest to the asparagus pan. Once the Israeli couscous is done, add it to the frying pan and toss with the asparagus. Finally, add the lemon juice. Test and add salt and pepper to taste. Serve immediately or as a warm salad.
Israeli couscous, also sometimes called giant couscous, can be hard to find. If you can't find it, regular couscous may be used in this recipe - just prepare it according to the packet instructions before adding to the asparagus.