Pesto Couscous with Grilled Aparagus and Caramelized Onion

This pesto recipe is something I pulled together at the end of the summer last year, on a hot day at our cottage when there seemed to be nothing in the fridge. It’s a great way to use up really any leftover greens you have, even those that seem to be wilted beyond repair. Paired with asparagus, it makes for a fresh and tasty spring dinner.

Serves 6

Ingredients:

1 1/2  cups couscous
3 cups water
1 cup each: basil, parsley, mint and kale
1/3 cup toasted pine nuts
1 cup grated parmesan cheese
6 – 8 tbsp olive oil
1 bunch asparagus
Juice of half a lemon, plus 2 tbsp
1 large white onion
2 tbsp brown sugar
1 tbsp butter

1. Bring the water to a boil in a small pot. Add couscous, remove from the heat and let sit for 5 minutes. Fluff with a fork and set aside.

2. Meanwhile, heat a small pan over medium heat and melt the butter and brown sugar. Chop the onion and add it to the pan, stirring often, to caramelize it. This should take 10 – 12 minutes.

3. While the onions are cooking, wash the asparagus and snap off the tough ends off their stocks. Drizzle with olive oil and sea salt and place on a medium – high heat grill for about 12 minutes, or until tender, flipping once.

4. Next, wash and roughly chop the herbs and kale. Pulse in a food processor with the parmesan, pine nuts and juice of half a lemon. Then, with the machine running, slowly pour in the olive oil. I used approximately 8 tablespoons, but keep adding it slowly until the pesto becomes creamy.

5. Mix the pesto in with the couscous (it looks like a lot of pesto but I used all of it) and 2 tbsp of lemon juice. Season with salt and pepper to taste and top with caramelized onion. Serve on its own, or accompanied by fish, meat or shrimp, as I’ve done. Enjoy!