Roasted Asparagus with Spiced Couscous
If you are an asparagus lover then this one is for you! It pairs beautifully with the Middle Eastern spices I've incorporated in the couscous. Roast the asparagus until tender crisp, then slice in one inch pieces. Serve it with marinated lamb chops or chicken kabobs and you have a real treat. Couscous is so easy to prepare. There is virtually no cooking involved. Roast the asparagus for 10-12 minutes, assemble, serve warm or chilled. It's wonderful either way!
Pre heat oven to 425 degrees
Servings: 6 servings
Ingredients
Couscous
- 1/2 tsp each salt, ground cumin, ground coriander
- 1/4 tsp each turmeric, ginger, cinnamon and black pepper
- 2 Tbsp Extra Virgin Olive Oil
- 2 sliced scallions thinly sliced
- 2 cloves garlic minced
- 1 cup dry Couscous
- 2 cups water
- 1 Tbsp lemon juice fresh is best
- 8 Cherry Tomatoes quartered
- 8 pitted Kalamata Olives sliced
Roasted Asparagus
- 6 medium sized Asparagus spears tough ends broken off
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp fresh Lemon Juice
Instructions
Roasted Asparagus
- Place trimmed asparagus on aluminum foil lined baking sheet. Drizzle with olive oil and lemon juice, rolling it around so the asparagus is coated.
- Place in a 425 degree oven and roast for 10-12 minutes until tender crisp and caramelized. Turn the asparagus over once after 5 minutes. Remove from the oven and set aside. When cool, slice into 1 inch pieces.
Couscous
- In a small bowl stir together the salt, cumin, coriander, pepper, cinnamon, ginger and turmeric. Set aside.
- Place 2 Tbsp olive oil in a medium saucepan and gently warm the oil. Stir in the minced garlic and sliced scallions. Cook and stir for 2 minutes until slightly softened but not brown.
- Add the dry couscous to the saucepan and pour in the 1 Tbsp lemon juice and the 2 cups of water. Stir, then raise the heat and bring to a boil. Immediately remove from the heat, cover and set aside for 5 minutes until all the water is absorbed. Let the couscous cool until warm but not hot, about 15 minutes.
- Place couscous in a bowl and gently stir in the asparagus, cherry tomatoes and olives.
- Taste and adjust for seasoning. Serve warm or chilled.
- If desired, spoon over lettuce leaves.
- I think this is a wonderful warm weather side dish! Very tasty and easy to prepare.
- Thanks so much for stopping by today. I truly appreciate each and every one of my friends here on The Journey Girl. I am so excited that the month of June has arrived and we can all be journeying outdoors enjoying the sunshine and warm weather. Until next time, Journey On! Hugs and much love from me, Karen, TJG