COUSCOUS WITH ASPARAGUS

My onion chives, along with the salad burnet, savory and costmary are poking through the soil and are big enough to pick! And my hens are enjoying a taste of France today – they’ve been pecking happily at the sorrel. I don’t mind that a bit, but I do hope they keep away from my tarragon, which is barely showing green. And remember that dill and cilantro I planted in the garden last fall? They’re up several inches and the stems are unbelievably thick.

Today I’m sharing recipes using chives and spring vegetables in one of my favorite grains: couscous. Couscous, as you know, is a grain shaped pasta which takes only 5 minutes to “cook”. Whole grain couscous is best for you, since your body absorbs it slower than regular couscous, and this helps stabilize blood sugar. The asparagus is rich in foliate, a really important B vitamin that all of us need on a daily basis.

COUSCOUS WITH ASPARAGUS

1 cup couscous
1 teaspoon cumin or to taste
Asparagus: several nice stalks, cut on diagonal about 1/2” long
Handful onion chives, minced or 3-4 green onions
Handful garlic chives, minced or 1 teaspoon minced garlic
1 can chicken broth, 14.5 oz approx.
Salt and pepper to taste
Shredded Parmesan

Film the bottom of a pan with olive oil. Add garlic and cumin and cook until fragrant but don’t let the garlic brown. Add asparagus and cook just until they turn bright green but are still crunchy. Add chives and chicken broth. Bring to a boil and add couscous. Give it a stir, turn the heat off, cover and let sit 5 minutes. Fluff with a fork, salt and pepper to taste. Serve with plenty of Parmesan.

Tips from Rita’s kitchen: Ground spices are always more flavorful “toasted” in a bit of olive oil before adding to dishes. Whole spices can be toasted in a dry heavy skillet for half a minute or so, just until they smell fragrant.