Couscous with Asparagus and Artichoke

I've got some pretty weird news today. As some of you know, I've been going through a lot of big changes lately, what with the new job and Shannon moving out. During times of change I like to reflect; see where I'm at and where I want to go next. I was shocked, SHOCKED, to discover that I should probably not eat nearly as much meat as I do now. I know, I know, this sounds like something I would never say but it looks like the right play. A few months ago I stumbled upon this article about Mark Bittman's Vegan Before 6 book thing. I skimmed the article and filed it away, but something about it really stuck with me. It seemed simple and still allowed for me to eat all the weird and fun stuff I hold dear. This has made a noticeable change on my health and appearance. I lost about 15 pounds (granted I exercise more now) and occasionally don't eat meat for a week without trying. That's a bit of a round about way of saying I don't really eat meat or dairy unless I'm out anymore, so expect to see a lot more vegetarian/vegan recipes. Once a quarter or so I will make it a point to find some offal or other weird bit to cook up, no worries. I cannot emphasize enough how not serious I am taking this. I will still probably eat meat when I go to dinners, and I'm not going to get up in your shit if you server me a soup that was made with chicken broth. This has nothing to do with religion, or morals, or anything else besides I have a shot at living past thirty and, however unlikely that is, in the event that it does happen I would like to enjoy those years. Now that we got all that noise out of the way, lets cook yeah?

1 cup pearled couscous (sometimes called Israeli couscous)

1 1/2 cup water

2 artichokes (or 1/2 cup of marinated artichoke hearts, whatever)

1 bunch asparagus

1 cup grape tomatoes

1/2 cup olives

1/2 bunch parsley

salt 

pepper

The longest thing to cook is the artichokes, so if you want to substitute canned hearts, its a big time saver. If you are like me and enjoy artichokes steamed and then eaten with some melted butter or pesto, they make a great appetizer and you can throw the hearts into the main dish after your guests have picked them clean. Add an inch of water to the bottom of a large pot. Toss in a bay leaf and a garlic clove, add your steamer (or in my case some ramekins) then bring to a boil. Rinse the artichokes well while the water is working. Reduce heat until the water is simmering, then add the artichokes. They will take between 45-60 minutes, but besides checking the water and turning them every 15 minutes they really do take care of themselves. 

While those are covered and steaming, rinse and trim the asparagus, then arrange on a baking sheet. Salt them liberally and dizzle with oil. Pre-heat the oven to 350, then let the asparagus roast for 15-20 minutes, turning them every 5 minutes. I like mine to get nice and crunchy, but if you just want them to get bright green that is fine too. 

I'd recommend following the instructions on the back of the couscous, but if you are like me and prefer to keep it in a pretty jar, you probably threw the instructions away and are desperately trying to remember them. For one cup of couscous, bring one and a half cups of lightly salted water to a boil, then add the couscous. Reduce the heat to medium low and allow to cook for 8 minutes, stirring once. All the liquid should be absorbed by then, but be sure to fluff with a fork to let the trapped steam out. 

Next chop the asparagus into 1 1/2 inch segments, half the tomatoes, and loosely chop the olives, artichoke hearts, and parsley. Throw it all together, drizzle with some oil, and call it a night!