Israeli Couscous salad recipe

Its Foodie Friday.

I was at a BBQ earlier this year when I tried an Israeli couscous salad for the first time. It had a similar texture to pasta but teeny tiny balls of it,  known as Ptitim in Israel. I finally got my hot little hands on some recently...but quickly realized I had no idea how to make it! I
I put the call out as a Facebook status for any tips and ideas on how to force feed my little food critics with it. Turns out there were already few out there who had made it before and enjoyed it. I googled some recipe ideas and mashed a few together and came up with my own one. Give it a try this BBQ season.

Spring Israeli Couscous Salad

1 & 1/4 Cup Israeli Couscous
2 cups of chicken or vegetable stock.
1 Tablespoon of Olive oil

1 cup of fresh asparagus cut into small pieces
1/2 cup of sliced cherry tomatoes
1/2 cup of chopped capsicum (bell pepper- red or yellow)
1/2 cup chopped cucumber, deseeded
1 Tbsp of  chopped fresh mint
1 Tbsp of chopped parsley
1 generous squeeze of lemon juice
1 Tbsp of extra virgin olive oil.

Method:
Chop up your asparagus. Set aside.
Heat up the oil in a pot and add couscous to saute and lightly brown for 1 to 2 minutes on a medium to high heat. Add the stock and bring to a boil. Turn down the heat to a gentle simmer. Stir once in a while. Just before all of the liquid has been absorbed add your asparagus to the pot. Continue to cook until the couscous has been absorbed the stock. (Flavor infusion!! ). 
Pour into your serving dish, allow to cool and then place in fridge to cool down some more.
Meanwhile at this point chop up all your other veges and herbs.
Once the couscous has cooled add the rest of the ingredients and mix though gently.
Viola! A lovely spring salad side dish that will be a good dish to bring along to your next BBQ.

What did the food critics think??
Miss Joy (9) not usually adventurous with my cooking...gave it ago.
Joe (7) Liked it.
Zak Zak (3) Loved it...begged for "more ballies"
Hubster Like it too.