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