Asparagus Couscous with Chickpeas and Almonds
This was a new and tasty way to enjoy asparagus. It can be enjoyed warm as a main meal but is also nice as a cold salad.
Serving Size: 4
- 1 cup large couscous (kuskus)
- 2-3 cups vegetable bouillon
- 1 can garbanzo beans (chickpeas) (8 ounces)
- 1 lb. fresh asparagus spears
- 1 ounce almond slivers (alternatively pistachio)
- 1-2 teaspoons sambal oelek
- 1/2 cup raisins
- 2 sprigs fresh mint
- 1 cup soy yogurt
- 1/2 teaspoon cumin and sweet Hungarian paprika
- 2 tablespoons lemon juice
- salt and pepper to taste
- Clean the asparagus and slice the hard woody steam off.
- Slice the asparagus in bites-sized pieces.
- Cook the couscous in a large pot with 2 cups of vegetable bouillon. As the couscous cooks down, you may need to add a 3rd cup until the couscous is cooked.
- Drain the can of chickpeas (garbanzo beans) and add to the couscous.
- Add the raisins also at this time.
- When the liquid has cooked off, remove from the heat, add the sambal oelek and place a lid on the pot, the couscous will continue to swell.
- Meanwhile, bring a pan of lightly salted water to boil, add the asparagus pieces ad cook until al dente.
- Prepare the soy yogurt sauce.
- Place the soy yogurt in a blender.
- Remove the leaves from the mint sprigs and add to the soy yogurt.
- Add the lemon juice a pinch of salt and pepper and a pinch of sweet Hungarian paprika.
- Blend to a smooth consistency. Taste and season according to preference.
- Shortly before serving, add the asparagus pieces to the couscous.
- Sprinkle the almond or pistachio pieces on top.
- Serve the couscous warm with the dressing on the side, or cold as a salad and optional dressing on top.