Friday, February 27, 2009

Asparagus and Couscous with Orange-Sesame Vinaigrette


2 pounds fresh asparagus
1/4 cup orange juice, preferably fresh
1 T rice vinegar or red wine vinegar
1 t. orange zest
1 t. soy sauce
1 T vegetable oil
2 t. Asian sesame oil
1/4 t. salt
1 t. butter or oil
1 cup couscous
2 t. sesame seeds
1 orange, halved and sliced


To prepare the asparagus, snap 1 stalk; this will remove the tough part. Line up the rest of the asparagus and cut them the same length as the first stalk. In a large saucepan, bring 1 1/2 inches of water to a boil. Place the asparagus in a steamer over the water and cook until tender but still firm, about 7 to 10 minutes.

Meanwhile, in a small bowl, combine the orange juice, vinegar, orange zest, and soy sauce. Whisk in the vegetable and sesame oils until well blended. Set aside. In a small pan, bring 1 1/3 cups water to boil over high heat. Add the salt and butter (optional). As soon as the butter melts, stir in the couscous, cover, and remove from heat. Let stand 5 minutes.

Fluff the couscous with a fork and turn it out onto a serving platter. Top with asparagus and sprinkle sesame seeds over the asparagus. Top with vinaigrette or pass vinaigrette on the side as a dipping sauce. Garnish with the orange slices. Serves 4.

From One-Pot Vegetarian Dishes
Submitted by Shelli

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