Best 2 Baked Asparagus And Couscous Recipes

Baked asparagus and couscous is a delicious and healthy dish that is perfect for a quick and easy meal. The asparagus is roasted in the oven until tender and slightly charred, while the couscous is cooked in a flavorful broth. The two are then combined and served with a variety of toppings, such as feta cheese, roasted tomatoes, or a balsamic glaze.

Let's cook with our recipes!

BAKED ASPARAGUS WITH SHIITAKE, PROSCIUTTO AND COUSCOUS

Baked Asparagus With Shiitake, Prosciutto and Couscous image

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

Ingredients

1 pound asparagus, ends trimmed
1/4 pound shiitake mushrooms, stems removed, sliced 1/4-inch thick
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
1/2 teaspoon kosher salt
Black pepper
Grated nutmeg
3 tarragon sprigs
3/4 cup whole-wheat couscous

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

Baked Asparagus and Couscous image

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

Ingredients

1 1/4 cups vegetable or chicken broth, heated
1 pound asparagus, cut into 2-inch pieces
1 cup uncooked couscous
1 can (10 3/4 ounces) condensed cream of asparagus soup
2 medium carrots, shredded (1 1/2 cups)
1 tablespoon lemon juice
1 teaspoon fresh or 1/2 teaspoon dried dill weed
1/2 teaspoon salt
1 cup soft bread crumbs (about 1 1/2 slices bread)
2 tablespoons margarine or butter, melted

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 the right asparagus. Look for asparagus spears that are bright green, firm, and have tight tips. Avoid spears that are limp, wilted, or have brown or yellow spots.
Trim the asparagus. Cut off the tough, woody ends of the asparagus spears. You can do this with a knife or a vegetable peeler.
Cook the asparagus properly. Asparagus can be cooked in a variety of ways, but the most popular methods are roasting, grilling, and steaming. When roasting or grilling asparagus, be sure to drizzle it with olive oil and season it with salt and pepper. When steaming asparagus, place it in a steamer basket over a pot of boiling water and cook until it is tender-crisp.
Make sure the couscous is cooked properly. Couscous is a type of pasta that is made from semolina flour. It is typically cooked by boiling it in water or broth. When cooking couscous, be sure to follow the package directions.
Add some flavor to the couscous. Couscous can be flavored with a variety of ingredients, such as herbs, spices, and vegetables. Some popular additions to couscous include mint, cilantro, parsley, cumin, paprika, and diced tomatoes.
Serve the asparagus and couscous immediately. Asparagus and couscous are best served immediately after they are cooked. This will help to ensure that the asparagus is still crispy and the couscous is still fluffy.

Conclusion:

Baked asparagus and couscous is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a simple side dish or a more substantial main course, baked asparagus and couscous is a great option.