I always have a variety of grains in the pantry for a quick-and-easy side dish. One of the quickest and easiest grains to cook is cous cous. Actually small morsels of semolina pasta, cous cous steams quickly in warm stock or water and works well with just about any vegetable, nut or dried fruit add-ins. For an early springtime side dish, I simply stirred in roasted asparagus tips, creamy feta cheese crumbles, and chopped parsley into the chicken-broth flavored cous cous. Green, flavorful and simply lovely!
(To view this recipe, click on the blue title of the blog post above*)
Roasted Asparagus & Feta Cous Cous
Ingredients:
- 2 cups chicken stock (water or veggie stock work well, too)
- 1 cup cous cous
- Salt and pepper
- 1 cup asparagus tips
- Extra virgin olive oil
- 1/2 cup crumbled feta cheese
- 2 Tablespoons chopped parsley
Directions:
- Bring the stock to a boil in a medium saucepan. Remove from the heat, stir in the cous cous, cover the saucepan, and allow to steam for 10 minutes.
- To roast the asparagus, preheat the oven to 375 degrees. Lay the asparagus tips on a parchment-lined baking sheet in a single layer. Drizzle with oil and season with a pinch of salt and pepper. Roast for 15-20 minutes or until tender.
- Fluff the cooked cous cous with a fork and stir in the cooked asparagus, feta and parsley. Drizzle with additional oil and adjust seasonings if necessary.
Tagged: asparagus, chicken stock, cous cous, feta cheese, roasted asparagus, side dish, vegetarian
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