Food & Cooking Recipes Ingredients Pasta and Grains Couscous with Green and White Asparagus 3.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 20, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 1 ½ cups Chicken Stock to Make 1 ½ Quarts, or low-sodium canned, fat skimmed 1 cup couscous ¾ pound green and white asparagus, ends trimmed, cut in half (about 2 cups) Kosher salt and freshly ground black pepper ¼ cup chopped arugula 2 teaspoons extra-virgin olive oil Directions In a medium pot, bring the stock to a boil. Add the couscous, stir, and bring to a boil. Remove from the heat. In a large pot of boiling water, blanch the asparagus and then transfer to a bowl filled with ice water. Season the couscous with salt and pepper. Stir in asparagus, cover, and let stand 5 minutes. Fluff with a fork and transfer to a bowl. Stir in the arugula and olive oil, season with salt and pepper, and serve. Rate it Print