Asparagus with couscous and bulgur

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Simple and healthy food can be delicious too. And this green asparagus with couscous and bulgur proves it. Just try it!


  • 300 g of white asparagus
  • 300 g of green asparagus
  • 2 carrots
  • 2 shoots of celery
  • 1 sweet onion
  • 1 tbsp. olive oil for stewing
  • 1 pinch of sea salt
  • 300 ml of vegetable broth
  • 1 pinch of curry and turmeric
  • 120 grams of couscous * 120 grams of bulgur
  • 1 teaspoon of mint
  • 1 tsp coriander
  • 1 teaspoon leaf parsley
  • 1 tbsp. Pistachio Nuts
  • 1 tbsp. olive oil


  • 200 g of Greek yogurt
  • 1 pinch of sea salt and sugar
  • 1 pinch of ground zira
  • 1 tbsp. of olive oil
  • 1 tbsp. spoon of mint leaves
  • 1 tbsp. spoon of coriander leaves
  • 1 lemon


  1. Peel white asparagus, cut off the ends. Clean only the bottom part of green asparagus and cut off the wood ends. Slice white asparagus on the diagonal leaving the tops untouched.
  2. Cut the carrots, celery and onions into large pieces. Heat the oil in a shallow saucepan. Vegetables and white asparagus stain until they loose color. Add a pinch of salt. Pour vegetable or asparagus broth. Add curry and turmeric, make it boil and simmer for about 4 minutes.
  3. Add couscous and bulgur, mix and leave to swell under the lid on low heat for 15-20 minutes (do not remove the lid, as couscous needs steam in the pan). Remove the cover. Loosen couscous with a fork.
  4. Cut the greens, chop the pistachios. Mix herbs, pistachios and olive oil with couscous and bulgur.
  5. Lemon spicy dip sauce: mix the yogurt with salt, sugar, olive oil and chopped greens. Add lemon zest and chopped lemon slices.
  6. Prepare the green asparagus in a frying pan until it is crispy and garnish with couscous and bulgur. Pour lemon dip sauce on top of the couscous and bulgur with asparagus dish.