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Couscous with Asparagus
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Aromatic veggie entree with a toasted pistachio vinaigrette
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Yield:
Prep Time:
Cook Time:
Serve: |
4 Servings
5 Minutes
15-20 Minutes
Room Temperature
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Ingredients:
Vinaigrette
1/4 lb salted shelled pistachios
3/4 cup extra-virgin olive oil
4 Tbsp balsamic vinegar
Salt and pepper to taste
1 bunch asparagus, tough end trimmed
8 large shiitake mushrooms, stems removed
1-1/2 tsp Urban Accents Tuscan Villa
3 Tbsp extra-virgin olive oil
2-1/4 cups water
1-1/2 cups Urban Accents Traditional Couscous
1 14-oz can chickpeas, rinsed and drained
Salt and pepper to taste
Directions: Preheat oven to 350F. Place pistachios on a baking sheet and toast for 5 min. Remove and let cool. Place cooled pistachios in food processor and process until finely ground. Drizzle olive oil into bowl and process until smooth. Pour pistachio oil into a glass jar, cover and let stand at room temperature overnight. Strain oil through fine strainer into salad dressing cruet. Add balsamic dressing and shake to combine. Add salt and pepper to taste; set aside.
Preheat oven to 450F. Cut asparagus stalks into 2-inch pieces. Julienne slice mushrooms. Place asparagus and mushroom in med bowl; sprinkle with Tuscan Villa. Gently toss mixture with olive oil. Pour mixture onto prepared baking sheet and roast until asparagus is crisp, but cooked through, about 8 min. Bring 2-1/4 cups water to a boil in med saucepan. Add couscous and stir. Remove from heat, cover, and let stand for 5 min.
Transfer couscous to large serving bowl. Fold in asparagus mixture; add chickpeas and stir to combine. Drizzle 1/2 cup or more of pistachio vinaigrette over mixture and toss again.
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