Author Notes
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.
—indieculinary
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Ingredients
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1 bunch
mint leaves
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1 bunch
cilantro
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2
serrano chilés
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1
yellow onion
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1 bunch
asparagus
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2 cups
whole-wheat Israeli couscous
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6 ounces
goat cheese
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1 1/2 tablespoons
apple cider vinegar
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1 teaspoon
sugar
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32 ounces
chicken stock
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sea salt (to taste)
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1/4 cup
olive oil
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olive oil (for sautéing)
Directions
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Remove stems from mint and cilantro and put leaves in food processor (or blender.)
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Char serrano chilés briefly under the broiler, remove stems and add to food processor.
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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.
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Prepare the whole-wheat Israeli couscous-- boil 32 oz chicken stock, add couscous and lower to a simmer. Cook to al dente.
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Thinly slice the onion and caramelize on stove top in a bit of olive oil.
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Add additional olive oil, and then sauté asparagus in pan with the caramelized onion and a bit of salt.
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Toss the couscous with the mint-cilantro dressing.
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Crumble the goat cheese.
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To plate, arrange couscous in 4 equal portions in the center of plates, top each with onions, asparagus, and crumbled goat cheese.
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