Spring Herb Israeli Couscous With Sautéed Asparagus And Goat Cheese

• 1 bunch mint leaves
• 1 bunch cilantro
• 2 serrano chiles
• 1 yellow onion
• 1 bunch asparagus
• 2 cups whole-wheat Israeli couscous
• 6 ounces goat cheese
• 1 1/2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• 32 ounces chicken stock
• sea salt (to taste)
• 1/4 cup olive oil
• olive oil (for sauteing)

1. Remove stems from mint and cilantro and put leaves in food processor (or blender.)
2. Char serrano chiles briefly under the broiler, remove stems and add to food processor.
3. Add 1/4 cup olive oil, apple cider vinegar, sugar, and a few good pinches of sea salt to the other ingredients in the food processor, and process to a smooth consistency. Taste, and add sugar and/or salt if necessary. Set aside.
4. Prepare the whole-wheat Israeli couscous-- boil 32 oz chicken stock, add couscous and lower to a simmer. Cook to al dente.
5. Thinly slice the onion and caramelize on stove top in a bit of olive oil.
6. Add additional olive oil, and then saute asparagus in pan with the caramelized onion and a bit of salt.
7. Toss the couscous with the mint-cilantro dressing.
8. Crumble the goat cheese.
9. To plate, arrange couscous in 4 equal portions in the center of plates, top each with onions, asparagus, and crumbled goat cheese.

mint, cilantro, serrano chilues, yellow onion, asparagus, wholewheat israeli, goat cheese, apple cider vinegar, sugar, chicken, salt, olive oil, olive oil

Taken from food52.com/recipes/11871-spring-herb-israeli-couscous-with-sauteed-asparagus-and-goat-cheese (may not work)