My darling husband was craving asparagus and I happened to have this queued up in my to-do list. Super quick with very little prep and you have a bowl of rich, creamy delicious risotto-like couscous. I couldn’t track down the chervil that the original recipe called for, so I substituted parsley and threw in a bit of arugula that I had on hand also. The flavors melded perfectly.
Couscous with Asparagus, Greens & White Wine
adapted from food52
4 tablespoons salted butter, divided
1 1/2 cup Israeli or pearl couscous
1/4 cup dry white wine
3 1/2 cups chicken or vegetable broth
1 lb asparagus, trimmed and cut into ½-inch pieces
1/4 cup finely grated Pecorino
1/2 cup chopped pistachios
1/4 cup roughly chopped parsley
1/4 cup roughly chopped arugula
Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add couscous and cook until partially toasted, 2 minutes. Add wine and cook, stirring, until almost evaporated, 2 minutes. Meanwhile, heat broth in a second saucepan until warm. Add 1 cup broth to couscous and quickly simmer over medium-high heat until the couscous is silky and the liquid has nearly evaporated, about 3 minutes. Repeat with the remaining 2 1/2 cups broth, adding a cup at a time and cooking until each addition has nearly evaporated. Stir asparagus into couscous with the last cup of broth. Once couscous is tender and all the broth has been added, stir in Pecorino, pistachios, parsley, arugula and remaining butter. Sprinkle servings with additional Pecorino, pistachios and parsley, if desired. Serve immediately.