This lemon herb asparagus couscous is a quick and simple side dish that is perfect for summer. The fluffy couscous, the tender asparagus, the creamy sauce, the crispy pine nuts. Ready in about 10 minutes and made using simple ingredients. Plus, it’s perfect for summer because you don’t need to heat up the oven.
Why you’ll love it
This is a perfect side for any summer get-together. The ingredients and method are simple. Plus, it can be made in about 10 minutes. Here are just a few other reasons why you need to make this lemon herb asparagus couscous.
Asparagus & Lemon Herb Sauce
When selecting asparagus, look for thin, tender stalks with bright green, tight tips. Bring a large pot of water to a boil. Wash and prepare the asparagus by snapping off and discarding the bottom of the stalks. Then, cut the remaining asparagus into bite-sized pieces.
Once the water is boiling, add the prepared asparagus and cook for 3-4 minutes. Drain and run the asparagus under cold water to stop the cooking. Set a side.
To a medium bowl, add the dijon mustard, lemon juice, fresh dill, cumin, salt and pepper and whisk to combine. Add the cooked asparagus and gently toss to coat.
In a glass bowl with a lid, pour in the whole-wheat couscous and olive oil. Stir to coat. Add the boiling water and cover with the lid. Let the couscous sit for 5 minutes until the water is absorbed. Remove the lid and the let the couscous sit for a few minutes before fluffing with a fork. Add the couscous to the asparagus and stir to combine. Top with toasted pine nuts if you so desire.
This simple yet delicious side is perfect for when a warm addition your meal, but without having to heat up your oven. Put aside 10 minutes and make this lemon herb asparagus couscous. Let me know what you think of this recipe and enjoy friends!
Ingredient Health Benefits
Asparagus – folic acid, vitamin C, thiamine, B6, glutathione, protodioscin
Cumin- iron, essential oils
Lemon- vitamin C, vitamin A, calcium, potassium
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Lemon Herb Asparagus Couscous
- 2 tbsp dijon mustard
- 2 tsp lemon juice
- 2 tsp fresh rosemary
- ½ tsp cumin
- salt & pepper, to taste
- 1 cup water
- ¾ cup whole-wheat couscous
- 1 tbsp olive oil
- 1 bunch asparagus, trimmed and halved
- In a bowl with a lid, place the whole-wheat couscous and add olive oil. Stir to combine. Bring the water to a boil and add to the couscous. Cover and wait 5 minutes until the water is absorbed. Fluff with a fork.
- Bring a medium pot of water to a boil. Once boiling, add the trimmed and cut asparagus, and cook for 3-4 minutes. Do not overcook. Drain the asparagus and run cold water over to stop the cooking.
- In a small bowl, whisk together the dijon mustard, lemon juice, rosemary, cumin, and optional salt and pepper.
- Combine the couscous, asparagus and dijon mustard sauce. Gently toss to coat and serve warm.