Best 2 Baked Asparagus And Couscous Recipes
Indulge in the culinary delight of perfectly baked asparagus and couscous, a harmonious blend of flavors and textures that will tantalize your taste buds. With a focus on fresh, seasonal ingredients, this dish showcases the vibrant green spears of asparagus roasted to perfection, retaining their crisp-tender texture and earthy sweetness. Accompanied by fluffy, golden-brown couscous, each bite offers a delightful contrast of textures and a subtle nutty flavor. Drizzled with a zesty lemon-herb vinaigrette, this dish bursts with brightness and acidity, enhancing the natural flavors of the asparagus and couscous. Whether served as a delectable side dish or a satisfying main course, this baked asparagus and couscous combination is sure to impress with its simplicity and elegance.
Additional Recipes Included:
1. **Roasted Asparagus with Parmesan:** Experience the simplicity and elegance of roasted asparagus tossed with grated Parmesan cheese, creating a savory and slightly nutty flavor profile.
2. **Lemon-Herb Couscous Salad:** Delight in a refreshing and vibrant salad featuring fluffy couscous tossed with a zesty lemon-herb dressing, fresh herbs, and a hint of citrusy brightness.
3. **Asparagus and Feta Stuffed Chicken Breast:** Elevate your chicken dinner with a flavorful stuffing made from tender asparagus, crumbled feta cheese, and aromatic herbs, all wrapped within juicy chicken breasts.
4. **Asparagus and Shrimp Stir-Fry:** Embark on a culinary journey with this vibrant stir-fry, combining tender asparagus, succulent shrimp, and a medley of colorful vegetables, all coated in a flavorful sauce.
5. **Asparagus and Pea Risotto:** Immerse yourself in the creamy indulgence of risotto prepared with fresh asparagus, sweet peas, and a rich broth, creating a harmonious and comforting dish.
BAKED ASPARAGUS WITH SHIITAKE, PROSCIUTTO AND COUSCOUS
In this satisfying, set-it-and-forget-it spring dinner, asparagus, mushrooms and prosciutto are steamed in a parchment packet under low heat. The technique was inspired by a recipe in Paula Wolfert's "The Slow Mediterranean Kitchen: Recipes for the Passionate Cook." The parchment insulates the ingredients, while keeping the temperature steady and allowing the flavors to mingle. Here, the result is tender asparagus infused with earthy and sweet flavors from the mushrooms and prosciutto alike.
Provided by Melissa Clark
Categories dinner, easy, weekday, one pot, main course, side dish
Time 1h20m
Yield 2 main-course servings, or 4 side-dish servings
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees. Line a baking sheet with parchment paper (it should be twice as long as the pan). Lay asparagus in a pile in the center. Scatter mushrooms and prosciutto on top. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, the pepper and nutmeg. Toss vegetables to coat evenly. Lay tarragon over top.
- Fold parchment to completely enclose vegetables, and staple top and sides shut (or tie up with string). Transfer pan to oven and bake for 1 hour. Asparagus should be just cooked through. If too crisp, return to oven until done to taste.
- In a small pot over medium-high heat, bring 3/4 cup plus 3 tablespoons water, 2 teaspoons olive oil and remaining salt to a simmer. Stir in couscous and remove pot from heat. Cover and let stand for 5 minutes. Fluff with fork.
- Spoon couscous onto serving plates and drizzle with oil. Divide prosciutto and vegetables, and their juices, among the plates and serve.
BAKED ASPARAGUS AND COUSCOUS
Enjoy this easy casserole dinner made with asparagus and couscous topped with crispy bread crumbs - ready in 40 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°.
- Mix broth, asparagus, couscous, soup, carrots, lemon juice, dill weed and salt in 2-quart casserole. Cover and bake 20 minutes or until hot and bubbly.
- Toss bread crumbs and margarine; sprinkle over asparagus mixture. Bake uncovered 8 to 10 minutes or until crumbs are golden brown.
Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 2 mg, Fiber 4 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 990 mg
Tips:
- Choose fresh asparagus. Look for spears that are bright green and have tightly closed tips. Avoid spears that are limp or have brown or yellow spots.
- Trim the asparagus. Snap off the tough ends of the asparagus spears. You can also use a knife to cut off the ends.
- Blanch the asparagus. Blanching helps to preserve the asparagus's color and flavor. To blanch the asparagus, bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, or until the asparagus is bright green and tender. Immediately remove the asparagus from the boiling water and plunge it into a bowl of ice water to stop the cooking process.
- Cook the couscous. To cook the couscous, follow the instructions on the package. Generally, you will need to bring a pot of water to a boil, add the couscous, and then cover the pot and remove it from the heat. Let the couscous stand for 5-10 minutes, or until it is tender and fluffy.
- Combine the asparagus and couscous. In a large bowl, combine the cooked asparagus, couscous, cherry tomatoes, red onion, feta cheese, and almonds. Drizzle with olive oil and lemon juice and toss to combine.
- Season to taste. Season the salad with salt and pepper to taste.
Conclusion:
This baked asparagus and couscous recipe is a delicious and healthy side dish that is perfect for any occasion. The asparagus is roasted until tender and flavorful, and the couscous is cooked to perfection. The combination of asparagus, couscous, cherry tomatoes, red onion, feta cheese, and almonds makes for a colorful and flavorful dish that is sure to please everyone at the table.
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