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| Curried Couscous with Asparagus and Bleu Cheese |
"Bursting with myriad flavors, every bite is a surprise! No meat entree? No problem. This may be served as a side or main dish. Nice touch for a luncheon!"
Ingredients :
- 2 3/4 cups water, divided
- 2 cups uncooked couscous
- 1/2 cup raisins
- 1 1/2 tablespoons olive oil
- 1 1/2 cups fresh asparagus tips and pieces
- 1/2 cup thinly sliced green onions
- 1/3 cup shredded carrots
- 2 tablespoons white wine vinegar
- 1 tablespoon white sugar
- 1 1/2 teaspoons curry powder
- 1 teaspoon minced fresh ginger root
- 3/4 teaspoon salt
- 3 ounces crumbled blue cheese
- 1/4 cup sunflower kernels
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 40M |
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- Bring 1 3/4 cups water to a boil in a saucepan. Slowly pour couscous and raisins into the boiling water while stirring. Place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes.
- Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork.
- Heat olive oil in a skillet over medium-high heat. Saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes.
- Mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. Gently fold the mixture until the kernels are evenly distributed through the mixture.
Notes :
- You may substitute feta cheese for bleu cheese.
- Cashews can be used in place of sunflower seed kernels.
- Dried cranberries can stand in for raisins.
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