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Bring 4 quarts of water to a rolling boil. Add 1½ tablespoons of salt and stir, then add the couscous. Let it boil rapidly for about 7 minutes, or until it is almost but not quite ready; it should have a hard core in its very center.
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Drain the couscous quickly and then rinse it thoroughly under cold running water, turning it over several times. Leave in a sieve or colander.
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Put the oil in a large sauté pan or large frying pan (preferably nonstick) and set over high heat.
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When hot, put in the shallot and garlic.
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Stir for 20 seconds and put in all the mushrooms.
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Stir rapidly for about 1 minute, or until the mushrooms look satiny.
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Now put in the asparagus. Stir for 30 seconds then add the stock, vermouth and about ⅛ teaspoon salt. Bring to a boil, cover, and keep cooking on high heat for 2½ minutes.
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Put in the partially cooked couscous and cook, uncovered for another 2½ minutes on high heat, stirring frequently.
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Turn off the heat. Check the salt. You will probably need about ¼ teaspoon more.
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Add the salt, pepper, cheese and parsley. Stir to mix and serve immediately. Makes 3-4 servings.