I’m trying to figure out good, healthy lunches for work. I can eat the same thing over and over again for awhile but when I’m done with something, I’m done. For about a month I enjoyed the salads that Dan would make me, but last Wednesday I realized that I just couldn’t eat the salad any more. I started to think about what I’d like to eat for another week and decided I wanted a combination of veggies, protein and carbs.
And then I saw an awesome recipe that had every one of my desired components: carbs in the form of Israeli couscous, protein in the form of prosciutto, and veggies in the form of asparagus and mushrooms. I’ve never cooked Israeli couscous that didn’t come out of a box (I got some out of the bulk bin at Whole Foods for this recipe), and I was excited to try it. After some googling I discovered that pearl couscous can be cooked just like pasta. The original recipe called for the prosciutto to be added into the skillet to be cooked, but I wouldn’t do that in the future. This is just an aesthetic thing, but I hate that it turned brown! Next time I will just add it in after I’m done cooking.
1/4 cup extra-virgin olive oil, divided
8 ounces cremini mushrooms, chopped
2 garlic cloves, minced
Red pepper flakes
1/2 cup dry white wine
Salt and pepper to taste
8 ounces pearl (Israeli) couscous
6 ounces fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup finely grated Parmesan cheese, plus more for serving
3 oz. prosciutto, roughly chopped
Bring a saucepan of water to a boil and then add the couscous. Let it cook until al dente but watch out, it happened in less than 5 minutes for me! Add the asparagus during the last minute of cooking. Then drain and set aside in a bowl.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Once the olive oil starts lightly smoking add mushrooms and stir constantly until tender.
Add 3 tablespoons olive oil to the skillet and mix in minced garlic and crushed red chili flakes. Keep stirring for 30 seconds
Pour in the 1/2 cup dry white wine and let it come to a rapid simmer for 2 minutes.
Add the mushrooms and sauce to the couscous and asparagus. Sprinkle the Parmesan cheese and stir to melt and combine. Finally stir in the prosciutto
Nutritionals (5 servings): Cals: 348, Fat: 15, Carb: 29, Fiber: 2, Protein: 9