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Asparagus & Couscous

Contributed by: NAPSA

Cooking just got simpler with T-Fal's Encore with Thermo-Spot.

See the story, Creative Cooking Can Be Easier With The Right Cookware


  • 1 teaspoon olive oil
  • 1 onion, thinly sliced
  • 8 ounces trimmed asparagus, cut into 1 inch pieces
  • 1 1/2 cups chicken stock
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon hot chili sauce
  • 1 cup couscous
  • 1/4 cup chopped fresh basil
  • 2 tablespoons sliced toasted almonds


Preheat a 2.1-qt. T-Fal Encore saucepan until the Thermo-Spot visual heat indicator turns a solid red. Add olive oil, heat for a minute, then add onions and saute over medium heat for five minutes. Add asparagus, stock, pepper and chili sauce. Close steam-vent knob, cover and bring to a boil. Reduce heat to medium and cook for 5 minutes. Remove from heat.

Stir in couscous, basil and almonds. Cover and let stand for 5 minutes, or until couscous has absorbed liquid. Stir to fluff and serve immediately.

Serving Size: Serves 4

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