Ingredients
1 1/2 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned, fat skimmed
1 cup couscous
3/4 pound green and white asparagus, ends trimmed, cut in half (about 2 cups)
Kosher salt and freshly ground black pepper
1/4 cup chopped arugula
2 teaspoons extra-virgin olive oil
Preparation
In a medium pot, bring the stock to a boil. Add the couscous, stir, and bring to a boil. Remove from the heat.
In a large pot of boiling water, blanch the asparagus and then transfer to a bowl filled with ice water.
Season the couscous with salt and pepper. Stir in asparagus, cover, and let stand 5 minutes. Fluff with a fork and transfer to a bowl. Stir in the arugula and olive oil, season with salt and pepper, and serve.
