Adapted from Cooking with the Kosher Butcher's Wife
by Sharon Lurie
This couscous crunch is a wonderful, crunch topping for so many dishes its neutral taste allows you to do so much with it. I sprinkle it on lamb, asparagus, green beans, pumpkin and whatever needs crunching up.
1 lb. fresh green asparagus
For the Couscous Crunch
Garlic-flavored olive oil spray
For the garlic "butter"
1 tsp. finely crushed garlic or 1/2 tsp. garlic salt
2 Tbsp. non-dairy margarine
Preheat the oven to 380 degrees.
Place the couscous onto a baking tray and spray liberally with olive oil. Bake for 10 minutes or until golden brown. Watch it, as it browns quickly.
Place a large pot or asparagus steamer on the stove and half fill with salted water. Bring to the boil and drop the asparagus into the boiling water.
Place the lid on the pot to cover the asparagus and boil for 5-8 minutes.
Remove from the heat and drain off all the water.
To make the garlic 'butter', melt together the crushed garlic or garlic salt, and the margarine. Place the asparagus on a baking tray, drizzle with garlic 'butter', and bake in a preheated oven at 380 degrees for 8 - 10 minutes.
Remove, sprinkle with couscous crunch and serve immediately. If you don't use all the couscous crunch, put whatever is left into an airtight bag and freeze.
Fresh asparagus need to be washed very well to get rid of any sandy bits.
Serves about 4-6
Recipe: Kosher, side dish