Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
278
Calories
11g
Protein
14g
Fat
32g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Butter | 1 tbsp (14g) | 102 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups cooked cuscus*
- ½ teaspoon Tabasco sauce
- 2 oz (58 g) unsalted butter
- 1 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fine grain sea salt
- 1 pound fresh green asparagus, cut into 1-inch segments
- Directions
- Boil the asparagus in a large pot of well salted water, for just for a minute or so - depending on the thickness of your asparagus. Drain. Stop the cooking with cold water or a dunk in an ice bath, then drain well before using.
- In a food processor, whip the butter until it is light and airy. Add the mustard, Tabasco sauce, lemon juice and salt.
- Take the canned chickpeas (make sure they are cooked tender) and mix with the hot cuscus.
- Toss the Tabasco butter. Stir in the asparagus. And serve.
- __NOTOC__
- Category:Moroccan Recipes
- Category:Asparagus Recipes
- Category:Healthy Recipes
- Category:Easy recipes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
fandom