Couscous Alfredo

by Ronnie Zwick

Servings: 8 servings

INGREDIENTS

2 tbsp. pine nuts
2 tsp. olive oil
2 cloves garlic, minced
1-1/4 cups chicken broth
1 pkg. Near East Parmesan couscous
10 fresh asparagus spears, cut into 1" pieces
2 medium tomatoes, seeded and diced
1/4 cup black olives, sliced
2 tbsp. Parmesan (or Romano) cheese, freshly grated

INSTRUCTIONS

Heat medium saucepan over medium heat. Add pine nuts; shake pan frequently till nuts are lightly browned. Remove from pan and set aside.

Heat olive oil in same pan over medium heat. Add garlic. Sauté for 2 minutes. Add broth and contents of spice sack. Bring just to boil. Stir in asparagus. Reduce heat. Cover and simmer 1 minute. Stir in couscous. Cover and remove from heat. Let stand 5 minutes.

Fluff couscous lightly with fork. Stir in reserved nuts, tomatoes, olives and cheese.

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Tagged: couscous, middleeastern add tags

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