Israeli Cous Cous with Asparagus and Carrots and BUY YOUR TICKETS NOW!!!

Hi everyone. Yet another stress free recipe when we are invited to a potluck. We no longer have to bring the paper products or a drink if we wrap our minds around getting just a few simple ingredients to prepare this unusual yet delicious dish. Enjoy!

Also, if you are local, please support the children of Northern New Jersey by attending our Parents Who Rock Spanish Themed cocktail party and music event this Saturday. June 11th from 6:30-9:30. To order tickets and or more details, please go to Thanks!

Israeli Couscous Salad with Asparagus and Carrots

3 cups dry Israeli cous cous
1/2 cup dried currants (aka Zante currants)
1 lb asparagus, cut into one inch pieces
3 peeled, chopped carrots

1/2 tsp salt
1 tsp black pepper
1/2 cup olive oil
3 TBS Red Wine Vinegar
1 TBS agave syrup
1 TBS Dijon mustard

In a medium sized bowl,whisk all the above together
In a large pot with a lot of water, boil the couscous until tender, maybe 10 minutes or so.
About a minute before you empty the couscous to drain, add in the prepared asparagus and then drain all together. Let cool.
Add in the dried currants, chopped carrots and combine.
Add in the dressing and coat to combine . Serve immediately.


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