Asparagus & Israeli CousCous Salad

Israeli Couscous or Ptitim is a product that I fell in love with a few years ago.  It's not really a couscous, it's actually a pasta, similar to orzo.  But it is cooked like a couscous and is an excellent way to get bone broth into your diet.

It starts out nice and pale, but after you toast it in oil, it gets a nice tan color.  After cooking it in some chicken stock, I added it to some asparagus and green peas and tossed it with some lemon vinaigrette to make a lovely spring salad.



Asparagus & Israeli Couscous Salad
1 1/3 cup Israeli Couscous
1 3/4 cup chicken stock
1 teaspoon coconut oil
1 - 2 bunches asparagus (depending on size)
8 oz frozen peas
Lemon Vinaigrette

Cut asparagus into bite sized pieces.  Steam the asparagus and the peas until tender.  Drain and run under cold water to stop cooking.



Bring stock to a simmer.  While stock is simmering heat the oil in a pot and add the Israeli Couscous.  Cook for 5 minutes or until lightly browned.  Add the stock, and simmer for 10 - 12 minutes or until tender.

Toss the couscous with the vegetables and Lemon Vinaigrette

This post is part of Traditional Tuesdays and Tasty Tuesdays,  Real Food Wednesdays, Healthy 2day Wednesdays, and Homemaking Link-Up.