Curried Couscous with Asparagus and Bleu Cheese

Ingredients

• 2 3/4 cups water, divided
• 2 cups uncooked couscous
• 1/2 cup raisins
• 1 1/2 tablespoons olive oil
• 1 1/2 cups fresh asparagus tips and pieces
• 1/2 cup thinly sliced green onions
• 1/3 cup shredded carrots
• 2 tablespoons white wine vinegar
• 1 tablespoon white sugar
• 1 1/2 teaspoons curry powder
• 1 teaspoon minced fresh ginger root
• 3/4 teaspoon salt
• 3 ounces crumbled blue cheese
• 1/4 cup sunflower kernels

Directions

Bring 1 3/4 cups water to a boil in a saucepan. Slowly pour couscous and raisins into the boiling water while stirring. Place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes.

Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork.

Heat olive oil in a skillet over medium-high heat. Saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes.

Mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. Gently fold the mixture until the kernels are evenly distributed through the mixture.