You may have noticed that my little corner of the internet has been heavy on meatless dishes lately. Veggies rule in our house – at least until Good Friday. I have to admit I’m getting into finding new ways to fix vegetables, grains, and beans without any meat to add flavor. Don’t get me wrong, I love a good ribeye steak or a piece of fried chicken but eating lighter feels pretty good.
Asparagus is one of our “go-to” vegetables. It’s great for nights when I’m short on time and it doesn’t take much to make it taste good. The real star of this meal is the Israeli couscous. A handful of fresh herbs with some lemon zest gives the couscous a delicious bright flavor. I estimated the amount of parsley in this because I literally torn off a handful and dropped it in the food processor. Feel free to use more or less according to your tastes. Unless you really like lemon, be mindful of the amount of zest you use. Lemon can brighten a dish but it can also take over if you aren’t careful. I used vegetable broth with salt but if you use low sodium or no sodium broth, add a little salt so it won’t be bland.
Roasted Asparagus and Tomatoes with Herbed Couscous
- 1 pound asparagus
- 1 pint of cherry tomatoes
- 2 tbls olive oil
- lemon pepper seasoning
- 2 cans vegetable broth 14 oz
- 2 cups Israeli couscous, rinsed
- 1/2 cup flat leaf parsley
- 2 scallions – green parts only
- 1/4 tsp lemon zest
- 2 tbls olive oil
- 1/2 tsp salt (optional)
- Heat oven to 425 degrees
- Spread asparagus out on a baking sheet. Toss with oil and sprinkle with lemon pepper seasoning.
- Add cherry tomatoes and put baking sheet in oven.
- Roast for 10 to 13 minutes or until tomatoes start to blister and aspargus gets tender crisp. Remove from oven.
- Bring broth to boil in medium sauce pan and add couscous.
- Turn down to a low simmer and cover. Cook for 10 minutes.
- While couscous is cooking, put parsley, oil, lemon zest, and scallions in a food processor. Pulse until there are no big pieces or stems left.
- Remove couscous from heat. Drain extra broth and put couscous in a medium bowl. Stir in parsley mixture.
Number of servings (yield): 4