Explore this beautiful Israeli couscous dish with Chef Joshua Bennett of Bellingham, Washington. It was originally published as part of the May 2010 Deep Plate exercise.
His Israeli couscous dish is made with olive and sage, roasted tomato, asparagus spears, asparagus vase with bouquet of fresh herbs and sprouts, and herb oil. It was plated on pieces from the Tafelstern Showpieces and Inspiration collections.
