I made a quick and easy lunch with some asparagus, garlic scapes and couscous.
- 1 cup couscous
- 1 cup water
- 1/2 small yellow onion
- 5 asparagus
- 4 garlic scapes
- 1 lemon
- 1 tsp cumin
- 1 TBSP olive oil
- salt and pepper
First, I set 1 cup of couscous in a kettle on medium heat to toast a bit. This is not a required step and you can always skip it but I like the added nuttiness you get if you toast the couscous first. In a teak kettle I heated water. I then removed the couscous from the heat. I added 1 cup of boiling water and put a lid on it and let it do its thing. In a few minutes I removed the lid and forked the couscous, lofting it so it did not get sticky.
While this was going on, I chopped 1/2 of a small onion and added it to 1 TBSP of olive oil heated to medium in a sauté pan. I added about 1 tsp of ground cumin and salt and pepper. I let the onions sauté while I cut up about 5 asparagus stalks and 4 garlic scapes. The stalks were mid-sized so I cut them in half before slicing them and the garlic scapes on a diagonal. Cutting them in half lets them cook a little more quickly and evenly. The diagonal slicing makes them look prettier in the dish. I added the asparagus and garlic scapes to the onions and let them all cook until done, tender but still toothsome. I then squeezed in the juice of one lemon and let it cook into the veggies for about a minute or so before adding the couscous and stirring it all together. This made two servings. One for a hot lunch and one for a cold salad later in the day. Sprinkling some feta on top and mixing it in added just the right amount of bite.
Single Servings 