Curried Couscous with Asparagus and Bleu Cheese

Name: Curried Couscous with Asparagus and Bleu Cheese
Total time: 40
Yield: 6
Ingredients: 2 ¾ cups water, divided; 2 cups uncooked couscous; ½ cup raisins; 1 ½ tablespoons olive oil; 1 ½ cups fresh asparagus tips and pieces; ½ cup thinly sliced green onions; ⅓ cup shredded carrots; 2 tablespoons white wine vinegar; 1 tablespoon white sugar; 1 ½ teaspoons curry powder; 1 teaspoon minced fresh ginger root; ¾ teaspoon salt; 3 ounces crumbled blue cheese; ¼ cup sunflower kernels

Recipe by Ginny Maziarka from allrecipes.com

Lunch 40 Mins.

Ingredients

6 servings

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2 ¾ cups water, divided
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2 cups uncooked couscous
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½ cup raisins
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1 ½ tablespoons olive oil
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1 ½ cups fresh asparagus tips and pieces
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½ cup thinly sliced green onions
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⅓ cup shredded carrots

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2 tablespoons white wine vinegar
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1 tablespoon white sugar
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1 ½ teaspoons curry powder
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1 teaspoon minced fresh ginger root
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¾ teaspoon salt
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3 ounces crumbled blue cheese
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¼ cup sunflower kernels

Instructions

Bring 1 3/4 cups water to a boil in a saucepan. Slowly pour couscous and raisins into the boiling water while stirring. Place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes.
Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork.
Heat olive oil in a skillet over medium-high heat. Saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes.
Mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. Gently fold the mixture until the kernels are evenly distributed through the mixture.