Asparagus With Pearl Couscous

Since it is asparagus season, I am sharing my personal favorite combo with you!

DID YOU KNOW?

Water makes up 93% of asparagus’ composition. Asparagus is low in food energy and very low in sodium. It is a good source of vitamin B6, calcium, magnesium, and zinc, and a very good source of dietary fiber, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, and selenium, as well as chromium, a trace mineral that regulates the ability of insulin to transport glucose from the bloodstream into cells. The amino acid asparagine gets its name from asparagus, from which it was first isolated, as the asparagus plant is relatively rich in this compound.

INGRIDIENTS

1 pack of green asparagus
80 g of pearl (Israeli) couscous
Grated parmesan cheese to the likings
3 pieces of sundried tomatoes
Several basils leaves
1 tablespoon of olive oil
Salt, pepper

METHOD

1. Boil pearl (Israeli) couscous as instructed on the package.

2. Preheat olive oil in a pan and add asparagus. Fry for 4-6 minutes. Add salt when done.

3. When pearl (Israeli) couscous and asparagus are done – it is time to serve:
put pearl (Israeli) couscous on a deeper plate then put asparagus on top. Sprinkle some pepper, then – parmesan cheese. Put sundried tomatoes and basil leaves on top.