I created this recipe to take advantage of a spring abundance of mint, cilantro, and asparagus in the garden; it otherwise uses pantry ingredients and the only special purchase is a bit of goat cheese. It feeds four adults quite thriftily. The dressing that graces the couscous is inspired by the mint-cilantro chutney that frequently accompanies Indian chaat.
Remove stems from mint and cilantro and put leaves in food processor (or blender.)
Char serrano chilés briefly under the broiler, remove stems and add to food processor.
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.
Prepare the whole-wheat Israeli couscous-- boil 32 oz chicken stock, add couscous and lower to a simmer. Cook to al dente.
Thinly slice the onion and caramelize on stove top in a bit of olive oil.
Add additional olive oil, and then sauté asparagus in pan with the caramelized onion and a bit of salt.
Toss the couscous with the mint-cilantro dressing.
Crumble the goat cheese.
To plate, arrange couscous in 4 equal portions in the center of plates, top each with onions, asparagus, and crumbled goat cheese.