Couscous with Green and White Asparagus



  • 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


  1. In a medium pot, bring the stock to a boil. Add the couscous, stir, and bring to a boil. Remove from the heat.

  2. In a large pot of boiling water, blanch the asparagus and then transfer to a bowl filled with ice water.

  3. 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.

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