Spring Vegetable Couscous

Now that asparagus and fava beans are in abundance, I decided to make this simple dish for our dinner tonight – it is easy to make and you can use almost any combination of vegies that you have available.

1 cup pearl couscous
2 cups chicken broth, preferably homemade or plain water
1/2 lb asparagus, woody ends removed
1 lb fresh or frozen fava beans, shelled
1 tbsp butter
2 tbsp olive oil
1/4 tsp turmeric
1 small shallot, chopped
Zest of 1 lemon
Juice of half a lemon
1 tbsp minced fresh flat-leaf parsley
1 tsp kosher salt
freshly ground pepper
Serves 2-3
1. Saute shallot in butter, 1 tbsp olive oil and turmeric over medium heat for 7-10 minutes until translucent and soft.
2. Add couscous, chicken broth or water and salt and bring to a boil – reduce heat to medium and let it cook for 3-5 minutes until the broth has completely been absorbed and then, set it aside.
Bring a saucepan of salted water to a boil over high heat, cook shelled fava beans for 2-3 minutes, transfer to a colander and then cool under cold running water. Drain, transfer to a bowl and set aside.
3. Heat a pan grill over high heat for 2 min until very hot.  Mix asparagus with a little salt, pepper and the remaining 1 tbsp olive oil.  Pan grill for 1-2 min, remove from heat and let it cool.  Cut asparagus to smaller pieces.
4. Gently mix all ingredients and add salt or extra olive oil to taste.

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