I'd like to make this for a cold party dish but would need to stretch it. Do you think adding couscous would work - maybe the larger Israeli couscous ? Would you make any other alterations? Thanks!
Pegeen is a trusted home cook.
Barbara is a trusted source on General Cooking.
Couscous would be fabulous.
I've done this with regular couscous and it was delicious. I cooked the asparagus separately. Fluff the couscous as soon as it is done and add it gradually to the asparagus until you have the ratio you want.
Quinoa added to the couscous sounds yummy too
Please enter a valid email address.
Well played. You deserve a cookie.
Plus more tips from Martha Stewart Living's Food Director
How to Cram Cooking into Your Schedule
Silky, 4-Step Corn Soup
Ending Soon: Cookware Sale!
Is Crema Gold or Garbage?
Seedlip: The Drink That's Gonna Make Your Summer
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)