- Servings: 4
- 1 cup couscous
- Zest of 1/2 lime
- 2 teaspoons vegetable oil
- 1 teaspoon coarse salt
- 8 ounces asparagus, sliced 1/4-inch thick on the bias
Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.
Bring 2 cups water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.