This Sautéed Wild Asparagus Couscous is your perfect side dish. Light and fluffy couscous with tender sauteed asparagus, protein packed chickpeas and finished off with fresh parsley. This dish would make a great lunch, side to a barbecue or even to bring to a potluck.
Wild asparagus is everywhere around here at the moment. That being said, I never seem to find any to pick. There is a bank leading down to the beach a couple minutes walk from the house where it seems to to grow in abundance. If you can wade yourself through the thorns and cactus plants and get there before the better informed residents you will be all set. I am not so organized, so I usually buy it from a hard working asparagus picker outside the supermarket. So, it’s kinda the same thing, right? Yesterday I came across one of of those hard workers and got myself a big bunch of asparagus along with a large bunch of irises for 3€, Pretty good I say.
We had this couscous dish served with the Maple Glazed Chicken and it was a great combination.
I have listed this dish under side dishes, but it could just as easily be a easy main course as it has all the components to make a complete meal. Also, on the table in 20 minutes!
Note: This asparagus I used is quite thin. If you are using a thicker asparagus in this recipe, you will need to cook it for a bit longer.
Get the recipe!
Sauteed Wild Asparaus with Couscous
- 1 Cup couscous
- 3/4 Cup chickpeas cooked
- 1 1/2 Cups vegetable stock boiling
- Asparagus thin,if available, cut into 3 inch pieces and ends discarded
- 2 Tablespoons butter
- 2 Garlic cloves crushed
- Small bunch of fresh chopped parsley
- Sea salt for seasoning
- In a large skillet heat the butter and garlic. Add asparagus and cook over a medium heat for about 10-12 minutes or until the asparagus is slightly softened but still has a bit of a crunch. Remove from heat and set aside.
- .While the asparagus is cooking, add the dry couscous to a medium saucepan. Pour over the boiling stock, cover with plastic wrap and put a lid on the top. Leave for about 10 minutes. Once cooked, fluff up the couscous with a fork.
- Return your skillet with the asparagus to a medium heat. Add the couscous, chickpeas and parsley. Give a good stir and season with salt. Remove from heat after a couple of minutes. Good to serve straight away or can keep and even be served and enjoyed cold.