Serves 4 – 6 As A Side Dish
2 Tablespoons XVOO
1 Small Red Onion Diced
1 Sweet Red Pepper Diced
1 Lb. Asparagus Trimmed and Sliced Crosswise into ½ Inch Pieces
2 Ears Fresh Corn, Shucked
2 Cups Couscous, Uncooked
2 Cups Water, Chicken Stock or Vegetable Stock
1 Teaspoon Sea Salt
½ Teaspoon Freshly Ground Black Pepper
2 Tablespoons Fresh Herbs, Chopped (Such as Basil, Oregano, Flat Leaf Parsley, Tarragon, Dill, Your Choice)
Heat the oil in a heavy Dutch oven over medium high heat. Add onion and sauteé until wilted and transparent, about two minutes. Add red pepper, asparagus and corn and sauté sauteé for two more minutes. Add salt and pepper and any herbs you like. Add liquid and bring to a rolling bowl. Take the pan off of the heat, add the couscous and stir until well blended. Cover for 5 minutes. Remove cover and stir with a fork to loosen. Serve immediately or cool completely and serve at room temperature with a touch of Balsamic vinegar.
