Israeli Couscous with Asparagus, Tomato, and Feta
Danalaila
May 9, 2019
Ingredients
- 1 cup Israeli Couscous
- 32 oz low sodium chicken both and some water
- 1 shallot chopped
- 2 cloves garlic chopped
- 1 bunch aparagus tips chopped
- 5 small campari tomatoes chopped
- 1 TBSP falt leaf parsley chopped
- 1 TBSP fresh basil chopped
- 1/4 cup extra virgin olive oil
- 1 lemon the juice
- 1/4 cups crumbled feta cheese
- salt and pepper
Servings:
Units:
Instructions
- Cook the couscous in the chicken stock with some add water to package instructions and set aside.
- Then add 2 tablespoons of the olive oil to a pan with the onion with a pinch of salt and cook for about 5 minutes. Then add in the garlic and cook another 2 minutes.
- Next, add in the asparagus and season with some salt and pepper and cook about 5 minutes.
- Then add in the chopped tomatoes and again season with a little more salt and pepper and cook about 2 minutes.
- Then add in the cooked couscous and the chopped herbs, the juice of a lemon and the rest of the olive oil and mix well to combine.
- Last, transfer the the couscous to a serving platter and top with some more fresh parsley and the feta cheese and serve!
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