Curried Couscous with Asparagus and Bleu Cheese

Prep Time:
20 mins

Cook Time:
15 mins

Additional Time:
5 mins

Total Time:
40 mins

Servings:
6

Yield:
6 servings

Ingredients

Directions

Bring 1 3/4 cups water to a boil in a saucepan. Slowly pour couscous and raisins into the boiling water while stirring. Place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes.

Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork.

Heat olive oil in a skillet over medium-high heat. Saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes.

Mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. Gently fold the mixture until the kernels are evenly distributed through the mixture.

Cook's Notes:

You may substitute feta cheese for bleu cheese.

Cashews can be used in place of sunflower seed kernels.

Dried cranberries can stand in for raisins.

Nutrition Facts (per serving)