1 cup large couscous (kuskus)
2-3 cups vegetable bouillon
1 can garbanzo beans (chickpeas) (8 ounces)
1 lb. fresh asparagus spears
1 ounce almond slivers (alternatively pistachio)
1-2 teaspoons sambal oelek
1/2 cup raisins
2 sprigs fresh mint
1 cup soy yogurt
1/2 teaspoon cumin and sweet Hungarian paprika
2 tablespoons lemon juice
salt and pepper to taste

1. Clean the asparagus and slice the hard woody steam off.

2. Slice the asparagus in bites-sized pieces.

3. Cook the couscous in a large pot with 2 cups of vegetable bouillon. As the couscous cooks down, you may need to add a 3rd cup until the couscous is cooked.

4. Drain the can of chickpeas (garbanzo beans) and add to the couscous.

5. Add the raisins also at this time.

6. When the liquid has cooked off, remove from the heat, add the sambal oelek and place a lid on the pot, the couscous will continue to swell.

7. Meanwhile, bring a pan of lightly salted water to boil, add the asparagus pieces ad cook until al dente.

8. Prepare the soy yogurt sauce.

9. Place the soy yogurt in a blender.

10. Remove the leaves from the mint sprigs and add to the soy yogurt.

11. Add the lemon juice a pinch of salt and pepper and a pinch of sweet Hungarian paprika.

12. Blend to a smooth consistency. Taste and season according to preference.

13. Shortly before serving, add the asparagus pieces to the couscous.

14. Sprinkle the almond or pistachio pieces on top.

15. Serve the couscous warm with the dressing on the side, or cold as a salad and optional dressing on top.