Couscous with Asparagus Chervil White Wine
Ingredients
- 4 tablespoons salted butter, divided
- 1 garlic clove, finely chopped
- 1 1/2 cups Israeli or pearl couscous
- 1/4 cup dry white wine
- 3 1/2 cups chicken or vegetable broth
- 12 ounces asparagus (3/4 bunch), trimmed and cut into ½-inch pieces
- 1/4 cup finely grated Pecorino
- 1/2 cup chopped pistachios, toasted if desired
- 1/4 cup roughly chopped chervil leaves
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