Israeli Couscous with Asparagus
Brighten up your table with this vibrant and satisfying recipe for Israeli Couscous with Asparagus, a perfect marriage of tender pearl couscous and crisp, sautéed asparagus. This dish is brought to life with fragrant garlic, a zesty hint of lemon, and a sprinkle of freshly grated Parmesan for a rich, savory finish. Ready in just 30 minutes, this spring-inspired side dish or light main course is both quick and elegant, ideal for weeknight dinners or entertaining guests. Garnished with fresh parsley, it’s as visually appealing as it is delicious. Serve warm or at room temperature for a versatile, crowd-pleasing addition to any meal. Keywords: Israeli couscous recipe, asparagus side dish, quick weeknight meals, bright lemon flavor.
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Recipe Information
Ingredients
- 1 cup Israeli couscous (pearl couscous)
- 1.5 cups Water
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 1 pound Asparagus
- 2 Garlic cloves, minced
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 0.25 teaspoon Black pepper
- 0.25 cup Parmesan cheese, grated (optional)
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Bring 1.5 cups of water to a boil in a medium saucepan. Stir in the Israeli couscous and 1 teaspoon of salt. Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the couscous is tender and the water is absorbed. Remove from heat, fluff with a fork, and set aside.
While the couscous cooks, prepare the asparagus by trimming the woody ends and cutting the spears into 1-inch pieces.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the asparagus and cook for 5-7 minutes, stirring occasionally, until tender-crisp and vibrant green. Remove the asparagus from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 1 minute over medium heat until fragrant, being careful not to burn the garlic.
Add the cooked couscous to the skillet with the garlic and toss to combine. Stir in the cooked asparagus, lemon zest, lemon juice, and black pepper. Adjust seasoning as needed with additional salt or pepper.
Optional: Stir in the grated Parmesan cheese for a creamy, savory touch.
Transfer the couscous and asparagus mixture to a serving dish. Garnish with fresh parsley for a pop of color. Serve warm or at room temperature.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 3294 mg | 143% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 10.5 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 855 mg | 66% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1395 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
