Curried Couscous with Asparagus and Bleu Cheese

Curried Couscous with Asparagus and Bleu Cheese

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Ginny Maziarka 2

"Bursting with myriad flavors, every bite is a surprise! No meat entree? No problem. This may be served as a side or main dish. Nice touch for a luncheon!"

Ingredients

40 m servings 395 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. 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.
  2. Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork.
  3. 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.
  4. 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.

Footnotes

  • 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.
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