Description
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 ¾ cups water, divided
- 2 cups uncooked couscous
- ½ cup raisins
- 1 ½ tablespoons olive oil
- 1 ½ cups fresh asparagus tips and pieces
- ½ cup thinly sliced green onions
- ⅓ cup shredded carrots
- 2 tablespoons white wine vinegar
- 1 tablespoon white sugar
- 1 ½ teaspoons curry powder
- 1 teaspoon minced fresh ginger root
- ¾ teaspoon salt
- 3 ounces crumbled blue cheese
- ¼ cup sunflower kernels
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 6