I used a recipe from Donna Klein's cookbook The Mediterranean Vegan Kitchen as the springboard for this one. It turned out tasty, light, and perfect for spring. I served it with steamed carrot coins and was really satisfied with the combination. See what you think!
1 1/2 T. extra-virgin olive oil
1/2 white onion, chopped
1 bunch asparagus, washed and woody ends removed
2 c. vegetable broth
chopped zest of one large lemon
juice of one large lemon
1 15-oz. can chickpeas, drained and rinsed
salt and freshly-ground pepper, to taste
1 1/2 c. instant couscous
Chop the asparagus into 1-inch pieces.
In a large skillet that has a well-fitting lid, heat the olive oil over medium heat. Add the chopped onion and sauté 2 or 3 minutes. Add the chopped asparagus and continue to sauté until the onion is transparent and the asparagus is tender-crisp (or to the texture you like).
Add the broth, lemon zest, lemon juice, chickpeas, salt (I usually start at 1 t. salt. If your end result is on the bland side, you haven't used enough salt.), and pepper. Bring to a boil over high heat. Stir in the couscous, cover, and remove from heat. Let stand until all the liquids are absorbed, about 7 minutes.