This was the other half of Sundays dinner. Again, from the La Dolce Vegan! cookbook. Loved it and it did go perfect with the wolffie’s southwest corn casserole! It had a tinge of sweetness to it as well (probably the maple syrup). You can have this leftover for lunch (as there will be none of the casserole left, that really only had 4 servings at best). Enjoy!
stuff you’ll need:
1 cup vegetable stock
1 cup couscous
¼ cup shallots (finely chopped)
1 small red onion (chopped)
1 tablespoon olive oil
8 large asparagus spears (ends removed and cut into thirds)
2 tablespoons balsamic vinegar
1 tablespoon tamari
1 tsp maple syrup
1 cup frozen edamame beans (pre-shucked)
what to do with the stuff:
- In a small pot on high heat, bring the stock to a boil. Remove from heat and stir in couscous; cover with lid and let sit for 10 minutes.
- In a large saucepan on medium-high heat, sauté the shallots and onions in oil until translucent. Add the asparagus to the pan and sauté for 4-6 minutes, or until asparagus can be pierced easily with a fork.
- Turn off heat. Stir in the vinegar, tamari, maple syrup, and edamame and let sit covered for 5 minutes.
- In a medium bowl, toss the couscous and vegetables together and refrigerate for at least 1 hour before serving.