Israeli Couscous with Asparagus, Tomato and Goat Cheese

In an effort to cut costs, as well as lighten our carbon foot print we’re trying to incorporate more meatless meals into our plan.  Pasta is always easy and delicious, but sometimes we like to venture out into the unknown.  This is a delicious, surprisingly refreshing meal made with Israeli couscous which is much bigger than regular couscous and absolutely wonderful.  I was inspired by this recipe, but as with everything, I had to make it my own.

Here’s what I did:

Israeli couscous (I used a lot!)
2 lbs. of asparagus cleaned, trimmed and cut into 2 in. pieces)
3 tomatoes, chopped
olive oil
2 lemons (zest and juice)*
4 cups of vegetable broth
1 can of garbanzo beans drained and rinsed
4 oz. goat cheese

Heat a saute pan and a heavy bottomed pan with a lid, add olive oil to both.  When the oil is heated, add the asparagus to the saute pan and the couscous to the lidded pan.  Stir and saute the couscous till it turns a golden brown and then add the vegetable broth (follow the package directions as to couscous/liquid ratio), bring it to a boil and then follow the package directions.

Saute the asparagus until it’s slightly cooked, but still crunchy, turn off the heat, and leave the asparagus until you’re ready for it.

Finish the couscous, and when it’s reached the desired consistency add the asparagus, lemon zest, juice, garbanzo beans and goat cheese and stir to combine.

Salt and pepper to taste and serve immediately.

*This got rave reviews, but it was really lemony – I liked it that way, but if you’re not citrus crazy like me, you might only use the juice and zest of one lemon.

If you liked this, you might like:

• Pasta with Goat Cheese, Tomato and Arugula
• Angel Hair with Spinach Sundried Tomato and Goat Cheese
• Rotelle with Tomato and Goat Cheese Sauce
• Rocket Pasta
• Cool and Refreshing Taboule