Couscous with Prosciutto, Mushrooms and Asparagus

This Couscous with Prosciutto, Mushrooms and Asapargus is truly delicious and would be perfect to take for lunches. All the ingredients are right up my alley: Parmesan, prosciutto, mushrooms, asparagus, pasta, wine…I knew I couldn’t go wrong. It turned out really yummy and it’s always nice to get vegetables, grains and protein all in one dish. If you’ve never used it, Isreali couscous is little balls of toasted pasta and also labeled pearl couscous. Prosciutto is a delicious, salty Italian dry-cured ham usually sold packaged in thin slices. I thought the ingredients blended beautifully together and the wine and Parmesan gave the “sauce” a sophisticated flavor. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

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Couscous with Prosciutto, Mushrooms and Asparagus

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Calories: 298kcal

This Couscous with Prosciutto, Mushrooms and Asparagus is delicious, easy and a great way to liven up your lunch or dinner rotation!

Yield: 5 (1 cup) servings

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 8 oz sliced Baby Bella mushrooms, also labeled Cremini mushrooms
• 2 garlic cloves, minced
• crushed red pepper flakes, to taste
• 1/2 cup dry white wine
• Salt and pepper to taste
• 8 oz Israeli pearl wheat couscous
• 6 oz asparagus, cut into 1 inch pieces
• 1 oz freshly grated Parmesan cheese
• 2 oz prosciutto, torn into bite size pieces

Instructions

• Bring a large pot of water to a boil on the stove top. Add the couscous and cook until al dente (5-6 minutes for me). In the last minute of cooking, add the asparagus to the boiling water as well. Drain water from pasta and asparagus and set aside.
• While the couscous is cooking, bring 1 tablespoon of oil to medium heat in a large skillet and then add mushrooms. Cook mushrooms until tender. Add another 1 tablespoon of oil to the skillet and add the minced garlic and red pepper flakes. Stir for 30 seconds. Add the wine, stir and then simmer for 2 minutes.
• In a large serving bowl, combine the couscous/asparagus and the wine/mushroom mixtures. Sprinkle in the Parmesan cheese, salt and pepper and stir to combine and melt cheese. Add prosciutto and stir to combine.

Notes

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

NUTRITION INFORMATION:

298 calories, 39 g carbs, 1 g sugars, 9 g fat, 2 g saturated fat, 13 g protein, 3 g fiber (from myfitnesspal.com)

MyWW SmartPoints per (1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)

Green: 9 SmartPoints/ Blue: 9 SmartPoints/ Purple: 4 SmartPoints

WEIGHT WATCHERS POINTS PLUS:

8 per serving (P+ calculated using the recipe builder on weightwatchers.com)

adapted from The Kitchen Minions

Author: Emily Bites

Course: Main Course

Cuisine: American

Keyword: 20 Minute Recipe, Israeli Couscous, WW Recipes