This dish is truly delicious and would be perfect to take for lunches. All the ingredients are right up my alley: Parmesan, prosciutto, mushrooms, asparagus, pasta, wine…I knew I couldn’t go wrong. It turned out really yummy and it’s always nice to get vegetables, grains and protein all in one dish. If you’ve never used it, Isreali couscous is little balls of toasted pasta and also labeled pearl couscous. Prosciutto is a delicious, salty Italian dry-cured ham usually sold packaged in thin slices. I thought the ingredients blended beautifully together and the wine and Parmesan gave the “sauce” a sophisticated flavor.
Couscous with Prosciutto, Mushrooms and AsparagusSource: adapted from The Kitchen Minions
2 T extra virgin olive oil, divided
8 oz Baby Bella (also labeled Cremini) mushrooms, sliced
2 garlic cloves, minced
crushed red pepper flakes, to taste
1/2 c dry white wine (I used Riesling)
Salt and pepper to taste
8 oz Israeli (pearl) couscous (I used whole wheat couscous)
6 oz asparagus, cut into 1 inch pieces
1 oz freshly grated Parmesan cheese
2 oz prosciutto, torn into bite size pieces
1. Bring a large pot of water to a boil on the stove top. Add the couscous and cook until al dente (5-6 minutes for me). In the last minute of cooking, add the asparagus to the boiling water as well. Drain water from pasta and asparagus and set aside.
2. In a large skillet, bring 1 tablespoon of oil to medium heat and then add mushrooms. Cook mushrooms until tender. Add another 1 tablespoon of oil to the skillet and add the minced garlic and red pepper flakes. Stir for 30 seconds. Add the wine, stir and then simmer for 2 minutes.
3. In a large serving bowl, combine the couscous/asparagus and the wine/mushroom mixtures. Sprinkle in the Parmesan cheese, salt and pepper and stir to combine and melt cheese. Add prosciutto and stir to combine.
Yields 5 (1 cup) servings. Weight Watchers Points Plus: 8 per serving