Description Edit

The Tabasco taste here is to make this Moroccan dish actually a bit spicy. This is a twist of mine to the basic couscous dish.

Ingredients Edit

Directions Edit

  1. 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.
  2. Stop the cooking with cold water or a dunk in an ice bath, then drain well before using.
  3. In a food processor, whip the butter until it is light and airy.
  4. Add the mustard, Tabasco sauce, lemon juice and salt.
  5. Take the canned chickpeas (make sure they are cooked tender) and mix with the hot couscous.
  6. Toss the Tabasco butter. Stir in the asparagus. And serve.


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