Couscous with shrimp and asparagus is a first course that is simple, easy to make and very tasty. Couscous with asparagus and shrimp is great served hot or at room temperature in summer; you can also make it with frozen asparagus if fresh asparagus are not in season. Instead of shrimp you can use small prawns or large prawns. I also recommend checking out COLD COUSCOUS RECIPES and other Couscous recipes. Now let’s see how to prepare the couscous with shrimp and asparagus — and if you try it, let me know. Barbara
I also suggest trying these couscous recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 11 oz asparagus (about 12–15 spears)
- 11 oz shrimp
- 1 1/6 cups couscous
- 1/3 cup onion
- 1 cup water
- to taste salt
- to taste extra virgin olive oil
How to make Couscous with shrimp and asparagus
Couscous with shrimp and asparagus — start by washing the asparagus and trimming off the tough woody ends. If you’re using green or purple asparagus, hold one spear and bend the tip until it snaps; it will break at the right point. If the asparagus are very fresh you don’t need to peel them; if you notice strings, peel them with a vegetable peeler. Peel the onion and chop it finely.
Then cut the asparagus into slices and put them in a frying pan with a drizzle of extra virgin olive oil, the chopped onion, a little salt and a splash of water. Cook for 10 minutes, stirring from time to time.
Meanwhile, clean the shrimp: remove the shell, make a shallow cut along the back and, using a toothpick, remove the dark vein. Rinse them under running water.
Add the shrimp to the pan with the asparagus and cook for 7–8 minutes, stirring occasionally.
Cook the couscous: pour the water into a small saucepan, add a pinch of salt and bring to a boil. As soon as the water starts to boil, remove from the heat, pour in the couscous, let it rest for the time indicated on the package and then fluff it with a fork.
When the couscous is ready, add it to the pan with the asparagus and shrimp, drizzle with a little extra virgin olive oil and mix everything well.
Serve the couscous hot or at room temperature.
How to store Couscous with shrimp and asparagus
Store it in the refrigerator for up to 2 days, or freeze it for a few months.
