Spring herb israeli couscous with sautéed asparagus and goat cheese
I created this recipe to take advantage of a spring abundance of mint, cilantro, and asparagus in the garden; it otherwise uses pantry ingredients and the only special purchase is a bit of goat cheese. It feeds four adults quite thriftily. The dressing that graces the couscous is inspired by the mint-cilantro chutney that frequently accompanies Indian chaat. <br /> <br />
Share:
0
22
0
Comments