Quick and Easy Asparagus Dinner with Couscous

I love to make this dish when I am really tired and don’t want to spend a lot of time cooking dinner. This is an excellent way to throw something together quick. Although I use the couscous with garlic and olive oil, I just don’t use the olive oil when making the dinner. You will find the couscous comes out perfect without oil.


2 boxes Near East Couscous w/ garlic & olive oil 1 bunch asparagus, sliced in thirds on the diagonal 1 box sliced mushrooms 1 pint cherry tomatoes 1 clove garlic, minced 1 small red onion ½ t. basil 1 t. salt ½ t. pepper


Prepare the couscous according to package directions in the microwave but omit the olive oil. Slice the cherry tomatoes in half and place in a separate bowl. Combine the basil and ½ t. salt with the tomatoes and mix well. In a large skillet sauté the onion and mushrooms with ½ cup of water. Cook the veggies for approximately 3 to 4 minutes until the mushrooms and onions reduce in size. Next add in the asparagus and the remaining salt and pepper. Cook an additional 4 minutes or so until asparagus reach desired tenderness. In a pasta bowl spoon some couscous first and then top with the veggies and then garnish with cherry tomatoes.