As always, we are looking for seasonable side dishes to serve for dinner. Since our CSA doesn’t start for a couple more months, we thought for spring we’d eat a lot of asparagus and peas. Well, adapted from this Martha Stewart recipe I saw on Pinterest, we made this very simple (and quick!) Asparagus Couscous. We used chicken stock and a few squeezes of lime juice instead of just water for more flavor.
Cut your asparagus into 1-inch pieces and boil in 2C chicken stock for 2 or 3 minutes.
Add zest and juice of half a lime. Add 1C couscous, cover, and let sit for 5 minutes.
Uncover, season with s&p, and fluff with a fork.
Serve and enjoy (we served with herbed salmon)!
Styled by Jess 