Couscous With Asparagus, Chervil + White Wine

Name: Couscous With Asparagus, Chervil + White Wine
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 tablespoons salted butter, divided; 1 garlic clove, finely chopped; 1 1/2 cups couscous; 1/4 cup dry white wine; 3 1/2 cups chicken or 3 1/2 cups vegetable broth; 12 ounces asparagus, cut into 1/2-inch pieces; 1/4 cup finely grated pecorino cheese; 1/2 cup chopped pistachios, toasted if desired; 1/4 cup chervil, leaves roughly chopped

Submitted by pammyowl

"This couscous recipe is a poor man’s risotto that focuses on the cozy side of green, spring flavor. Israeli (or “pearl”) couscous is a lentil-sized pasta with an equally diminutive cooking time, so it cooks quickly in the reducing stock. Finished with salty cheese and the delicate licorice-flavored chervil, this recipe brings a bowl of yielding, soft flavors and textures of spring. From the Amanda and Merrill website"

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photo by sloe cooker

Ready In:: 25mins
Ingredients:: 9
Serves:: 4

ingredients

4 tablespoons salted butter, divided
1 garlic clove, finely chopped
1 ¹⁄₂ cups couscous
¹⁄₄ cup dry white wine
3 ¹⁄₂ cups chicken or 3 1/2 cups vegetable broth
12 ounces asparagus, cut into 1/2-inch pieces
¹⁄₄ cup finely grated pecorino cheese
¹⁄₂ cup chopped pistachios, toasted if desired
¹⁄₄ cup chervil, leaves roughly chopped

directions

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. Before the last addition, add asparagus to remaining hot broth (about 1 1/2 cups). (Stir asparagus into couscous with last cup of broth.).
Once couscous is tender and all the broth has been added, stir in Pecorino, pistachios, chervil and remaining butter. Sprinkle servings with additional Pecorino, pistachios and chervil, if desired. Serve immediately.

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Reviews

Delicious! Very nice recipe for couscous. I really enjoyed the fresh asparagus in this dish. The nuts were omitted for preference. I have tried couscous a couple of times before, but wasn't very fond of it. Pammy didn't mention when to add the garlic, I just threw it in in the last minute of toasting the couscous. Glad you shared this recipe and glad I found it! Made in your memory, Pammy. RIP

sloe cooker

RECIPE SUBMITTED BY

pammyowl

212

<img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I  am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds  most wonderful man, have an aan amazingly  brilliant child (of course I would say that!).  In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything.  I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively. My rating system; 5 stars= great, had fun making it and will make again 4= made some changes as the recipe needed tweaking 3= probably will not make again I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)

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