Tangy Couscous with Asparagus

Prep Time:

Cook time:

Serves:

Description
The Tabasco taste here is to make this moroccan dish actually a bit spicy. This is a twist of mine to the basic cuscus dish.

Ingredients

 * 4 cups cooked cuscus*
 * ½ teaspoon Tabasco sauce
 * 2 oz (58 g) unsalted butter
 * 1 teaspoons Dijon mustard
 * 2 teaspoons fresh lemon juice
 * 1/4 teaspoon fine grain sea salt
 * 1 pound fresh green asparagus, cut into 1-inch segments

Directions


 * 1) Boil the asparagus in a large pot of well salted water, for just for a minute or so - depending on the thickness of your asparagus. Drain. Stop the cooking with cold water or a dunk in an ice bath, then drain well before using.
 * 2) In a food processor, whip the butter until it is light and airy. Add the mustard, Tabasco sauce, lemon juice and salt.
 * 3) Take the canned chickpeas (make sure they are cooked tender) and mix with the hot cuscus.
 * 4) Toss the Tabasco butter. Stir in the asparagus. And serve.