Vegetarian Friday: Roasted asparagus with mushroom-walnut couscous

Yes, I know we just talked about asparagus and mushrooms a couple of weeks ago. I enjoyed that batch of pasta so much that I bought another round of ingredients with the intention of making more, only to realize I was out of linguine. Undaunted, I found some couscous in the cabinet and went another direction that’s probably a little more health-conscious. Consider this one a two-fer.

Ingredients
For the asparagus:
1 bunch asparagus, washed and trimmed
2 tbsp. olive oil
2 cloves garlic, chopped
2 tbsp. water

For the couscous:
1/2 lb. mushrooms, washed
2 tbsp. olive oil
2 cloves garlic, chopped
1 c. whole-wheat couscous
1 1/2 c. water
Butter to taste (optional)
1/2 c. chopped nuts (I used black walnuts, but pecans or English walnuts would work as well)

Preheat oven to 425 degrees. Arrange asparagus in one end of a large baking dish. Drizzle with olive oil and water and sprinkle with garlic.

Arrange mushrooms in the other end of the dish. Drizzle with olive oil and sprinkle with garlic as you did the asparagus.

Oven-roast until the asparagus is bright green and tender and the mushrooms turn dark and start to shrink a little. This will take about 15 to 20 minutes, depending on your oven.

While vegetables cook, combine couscous and water in a microwavable dish with a lid and nuke, covered, for 5 minutes. Let stand 5 minutes and fluff with a fork. Toss with butter, chopped nuts and roasted mushrooms and serve with asparagus.

Makes about three big servings.

Emily

P.S.: Here are days 19-24 of my Lent project. I figured you were tired of T-shirt pictures, so I just stacked them all up in a single shot.

Most of these don't fit any more. Also in the stack: a pair of souvenir singlets I bought with good intentions and promptly forgot I owned.
Most of these don’t fit any more. Also in the stack: a pair of souvenir singlets I bought with good intentions and promptly forgot I owned.
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