curried couscous with asparagus and bleu cheese

Ingredients

• Servings: 6
• 2 3/4 cups water, divided
• 2 cups uncooked couscous
• 1/2 cup raisins
• 1 1/2 tablespoons olive oil
• 1 1/2 cups fresh asparagus tips and pieces
• 1/2 cup thinly sliced green onions
• 1/3 cup shredded carrots
• 2 tablespoons vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons curry powder
• 1 teaspoon minced fresh ginger root
• 3/4 teaspoon salt
• 3 ounces crumbled blue cheese
• 1/4 cup sunflower kernels

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 40 mins


• 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.