Left-Over Asparagus Couscous Pilaf

Yesterday's side dish is this day's glory!

Pilaf is traditionally a thin wheat noodle combined with rice.  Remember Rice-A-Roni?  This is a modern take on that idea:  pasta (whole grain Israeli couscous) combined with rice (in this case brown rice) and added vegetables and optional nuts.  Chicken or vegetable broth may be added as needed to moisten the mix.

Asparagus couscous is great for reinventing left-overs.  Using the asparagus couscous recipe in our previous blog, simply add cooked brown rice (perhaps another left-over?), toasted (or not) almond slices, sunflower seeds, and other vegetables as you like.  Cooked shredded carrots and zucchini, broccoli florets, and cauliflower florets, make this a multi-seasonal option.  Reheat gently and stir thoroughly to meld flavors.

Enjoy and experiment.   P.S.  Israeli couscous is the size of a small pellet.  Regular couscous is a much finer pasta.

- Kim Fielding