Spring Asparagus Grain Bowl
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra virgin olive oil 3 tbsp
- pearl couscous 1.33 cup
- water 1 ½ cup
- Kosher
- za'atar 1 tbsp
- fat garlic cloves 8
- asparagus 14-16 oz
- medium lemon 1
- cannellini beans 1
- flat-leaf parsley leaves and tender stems ½ cup
- fresh mint ½ cup
- Tahini Dressing 4-6 tbsp
- Quick Pickled Chiles and Shallots 4 forkful
- roasted 0.25-0.5 cup
- Flaky
If you didn’t buy za'atar, make this substitute. See the za'atar grocery note on your grocery list for whether you need to scale the recipe. If you bought snow peas or snap peas instead of asparagus, cut them in half. For French green beans, cut them in 1-inch (2.5 cm) pieces; these might need to cook for an extra minute or two in step 3(a). If using pistachios with shells, it will take several minutes to remove them, so start the recipe off by doing that. For heartier appetites, make these modifications: Step 3(a): Use the zest of 2 lemons. Step 3(b): Add 2 can total of drained and rinsed cannellini beans. If using za'atar, add 1 1/2 tbsp. You may need to cook for a few minutes longer for all of the beans to warm through. Step 3(c): Drizzle in 1 tbsp of extra virgin olive oil, and season with more salt, pepper, and lemon juice to taste. Step 4: Use the higher amount of pistachios. Storage: Store all the components separately in the fridge; the couscous and white bean-asparagus mixture will keep for about 4 days. No need to reheat, as it’s great cold or at room temp! Assemble as listed in the last step right before serving. Nutrition boost: For more veggies, fold some finely diced red/orange/yellow bell pepper into the warm couscous. For more protein, use more cannellini beans (see Note 4). Shortcut: Skip toasting the couscous (just add it with water and salt to the pan) and follow step 1(a). Shortcut: Skip the lemon zest.
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1Gather: extra virgin olive oil , pearl couscous , water , Kosher salt and freshly cracked black pepper, za'atar , fat garlic cloves , asparagus , medium lemon , cannellini beans , flat-leaf parsley leaves and tender stems , fresh mint , Tahini Dressing , Quick Pickled Chiles and Shallots , roasted , Flaky sea salt.
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2Cook the couscous. In a medium saucepan, heat 1 1/2 tsp olive oil over medium. Once hot, add the couscous. Toast, stirring frequently, until golden, 4 to 5 minutes. Add the water and 1/2 tsp of kosher salt. Bring to a boil. Reduce the heat to low and simmer, covered, until the liquid is absorbed and the couscous is just tender, about 9 minutes. During cooking, you can uncover it to check if it’s simmering, but don’t stir. Fluff with a fork. If you love the flavor of za'atar, sprinkle 1/2 tsp of za'atar into the warm couscous. Set aside to cool slightly. If you make it more than 10 minutes before serving, drizzle with a bit of olive oil to prevent clumping.
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3While the couscous cooks, prepare your side salad (if you’re making one).
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4Heat 2 tbsp olive oil in a 12-inch (30 cm) sauté pan or frying pan over medium. Once warm, add the garlic. Cook for 3-4 minutes , until just turning golden, stirring occasionally. Add the asparagus and lemon zest. Season with a few pinches of salt and pepper. Cook for 3 minutes, stirring occasionally until just crisp-tender (fatter asparagus might need 5 minutes). Add the drained beans, 1 tbsp za'atar (if using), and a few pinches of salt. Cook for 2 to 4 minutes, stirring occasionally until beans are warmed through. Turn off the heat, and drizzle on the remaining 1 1/2 tsp olive oil. Fold in the chopped parsley and mint, if using. Squeeze on a bit of lemon juice (1-2 tsp). Season to taste with salt and pepper.
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5Assemble: Divide the couscous and bean-asparagus mixture among bowls. Spoon a generous tablespoon of Tahini Dressing on each bowl, and top with some Quick Pickled Chiles and Shallots, including a spoonful of the pickling liquid. Scatter on the pistachios, if using. Season to taste, adding a pinch of flaky sea salt if needed. Serve with more Tahini Dressing, if desired, and your side salad, if you made one.