Couscous Asparagus Tabouli

In attempt to add more ethic cuisines to my repertoire of recipes I made my own somewhat-authentic version of the Arab dish Tabouli.

While I stuck with the traditional seasoning of olive oil and lemon juice, I excluded the mint and parsley because I simply don’t like the taste of them uncooked. While tomatoes and onions are often included, I also added bell peppers and asparagus.

All-in-all I was pleased with the result and will definitely make it again.  Next time I’m using it as a side at dinner and topping it with salmon! Yum!!

Ingredients (serves 2)

• 1/2 lb asparagus
• 1/2 red bell pepper
• 1 small onion
• 5 tbsp olive oil (divided)
• 1 cup chicken broth
• 1/2 cup water
• 1/2 cup lemon juice
• 1 1/2 cups couscous
• 1 tomato (chopped)
• 2 green onions (chopped)

Start by chopping off the hard ends of the asparagus.

Then, chop the asparagus into one inch pieces.

Next, chop the red pepper and onion and arrange the vegetables in an even layer on a baking sheet.

Now drizzle with 2 tbsp olive oil and place in the oven set at 400° for 12 minutes.

While the veggies are roasting, prepare the couscous.  Begin by bringing the chicken broth and water to a boil.  Add in the lemon juice.

(Yay, I finally got a mani! lol)

Then the olive oil.

Next, add in the couscous.

Look at that pasta fly!!

Next, remove the couscous from the heat and cover.

Let stand for 5 minutes, relax, enjoy a sunset

Ok, suns down, time to fluff the couscous!

Now add in the tomatoes.

Next, remove the vegetables from the oven and add to the couscous.

Mix everything together.

Now add to a bowl, top with green onions and dig in!!!

♣ Vegetarian Option: Substitute vegetable stock for the chicken broth.

♦ Gluten Free Option: Use gluten-free couscous.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.