I needed to make something quick and light right before my yoga class, which by the way has become one of the best experiences I have had in years. There was some asparagus in the fridge and dried cranberries that I stored for making muffins. Fantastic! They are the perfect match for light and fluffy couscous. Exactly what I was looking for.
Ingredients: Organic couscous, asparagus, chickpea, cranberries
Lay the asparagus in the baking sheet, drizzle with sea salt, black pepper and garlic, set the oven to 400F, bake for 10-12 minutes. Meanwhile, get the couscous started, it's easy enough, all you need to do is to sautee a little red onion and then add couscous with water until it hits boiled. Remove it from the heat and let it sit aside for 15 minutes. Combine the asparagus into the couscous, then add a few chickpeas and cranberries.
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Note:
Enjoy the asparagus season as much as you can! It's not going to
last, soon enough this treat will be gone so make the most of your
spring.
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