Today, a recipe for a main course: couscous with asparagus and ginger.
It takes just a few minutes to prepare this delicious couscous dish that tastes just like spring. The time it takes to rehydrate the couscous and cook the fresh asparagus sautéed in a pan and it’s ready.
I really enjoy preparing couscous and pairing it with different vegetables or produce depending on the season, like couscous with cauliflower or summer couscous for example; today we are preparing it with some wonderful asparagus quickly cooked in a pan with a clove of garlic to which we will add grated ginger to give it freshness and a slight spicy kick, adding a bit of zest to an already delicious dish.
Couscous with asparagus and ginger is perfect for a last-minute dinner, great to take to the office or put in a picnic basket, in any occasion you will eat a tasty and flavorful dish.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, All seasons
Ingredients for 4 portions of couscous with asparagus and ginger
- 7 oz cooked couscous
- 9 oz asparagus
- to taste salt
- to taste pepper
- to taste fresh ginger
- 4 tbsps olive oil
- 1 cup water (or vegetable broth)
Tools
- 1 Pan
- 1 Cutting Board
- 1 Knife
- 1 Grater
- 1 Bowl
- 1 Saucepan
Let’s Prepare Couscous with Asparagus and Ginger Together
In a saucepan, warm up the water or vegetable broth, it should be the same quantity as the couscous, in the meantime take the asparagus, wash and cut them. Leave the tips whole while cut the stems into small pieces for quick cooking*. In a bowl, put the couscous and pour the hot water over it, which should completely cover it but not be excessive.
In a non-stick pan, put the olive oil and a peeled clove of garlic, let it warm up slightly then add the previously cut asparagus. Cook for about three or four minutes, if needed, add a ladle of water, season with salt, add a small grind of pepper, and a grating of fresh ginger.
After 5 minutes (or the time indicated on the package), fluff the couscous with a fork, then transfer it to the pan with the asparagus and stir well to combine all the ingredients.
Una Riccia recommends
Couscous with asparagus and ginger can be served either hot or cold and keeps well in the fridge stored in an airtight container for two to three days.
*I used small caliber asparagus because I prefer them over the larger ones. When cutting them, you will notice at some point the knife will have more difficulty cutting, indicating that this part should not be used (you can use it to make a vegetable broth).
