Couscous “risotto” with asparagus from Milk Street: Cookish: Throw It Together (page 106) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute frozen peas for asparagus.

  • peaceoutdesign on May 22, 2024

    I thought at first that this was too much liquid but I forced myself to do as told. I did have to cook it down for quite a bit longer than portrayed in the recipe. I used chicken stock instead of water and I found this recipe to be excellent.

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