How to Make Lemony Israeli Couscous with Asparagus - A Step-by-Step Guide

Israeli couscous is a larger, pearl-shaped pasta that is versatile and delicious. In this recipe, we will be turning it into a bright and flavorful dish by adding in some lemony goodness and fresh asparagus. This Lemony Israeli Couscous with Asparagus is the perfect side dish to accompany any main course, or it can even stand alone as a light and healthy lunch option.

The combination of the tangy lemon and the earthy asparagus makes for a refreshing and summery flavor profile. The Isr...

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Ingredients

  • 1 ½ tablespoons olive oil, divided
  • 1 cup pearl (Israeli) couscous
  • 1 ½ cups boiling water
  • 1 shallot, sliced
  • 1 bunch asparagus, cut into 1-inch pieces
  • salt and freshly ground black pepper to taste
  • 1 lemon, zested and juiced

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 2
  • Yield: 2 servings

  • Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add 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 tender and water has been absorbed, about 10 minutes.
  • Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
  • Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.
  • Nutrition

    446 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Sodium: 100mg
    • Total Carbohydrate: 77g
    • Dietary Fiber: 11g
    • Total Sugars: 5g
    • Protein: 16g
    • Vitamin C: 56mg
    • Calcium: 120mg
    • Iron: 6mg
    • Potassium: 747mg