Spring Herb Israeli Couscous With Sautéed Asparagus And Goat Cheese

1. 1

   Remove stems from mint and cilantro and put leaves in food processor (or blender.)

2. 2

   Char serrano chiles briefly under the broiler, remove stems and add to food processor.

3. 3

   Add 1/4 cup olive oil, apple cider vinegar, sugar, and a few good pinches of sea salt to the other ingredients in the food processor, and process to a smooth consistency. Taste, and add sugar and/or salt if necessary. Set aside.

4. 4

   Prepare the whole-wheat Israeli couscous-- boil 32 oz chicken stock, add couscous and lower to a simmer. Cook to al dente.

5. 5

   Thinly slice the onion and caramelize on stove top in a bit of olive oil.

6. 6

   Add additional olive oil, and then saute asparagus in pan with the caramelized onion and a bit of salt.

7. 7

   Toss the couscous with the mint-cilantro dressing.

8. 8

   Crumble the goat cheese.

9. 9

   To plate, arrange couscous in 4 equal portions in the center of plates, top each with onions, asparagus, and crumbled goat cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.