This couscous salad can be enjoyed as meal or a side-dish, depending on how hungry you are. The dish is simply seasoned with salt, pepper, and oregano. The couscous gets a bit of richness from adding butter to it. Asparagus, peas, and surimi stud the couscous and add some bold flavors and a bit of freshness. Once the couscous is mixed with the sauteed vegetables and the surimi, it is topped with sliced peppers to finish the dish off perfectly.


  • 1 cup couscous
  • 1 glass water
  • 2 tablespoons oil
  • 1 tablespoon butter
  • asparagus (to taste)
  • 1/2 red pepper
  • peas (to taste)
  • surimi
  • 1 tablespoon olive oil
  • salt
  • oregano
  • pink pepper


  1. Cut the asparagus and bring them to sauté in a pan with a tablespoon of olive oil. Add the peas and chopped surimi.
  2. Pour the couscous into a pot and cover with the boiling water and the oil. Add the butter and let stand for 4 minutes, stirring occasionally with a fork to loosen the couscous.
  3. Add the sautéed vegetables and stir to combine.
  4. Cut the peppers into strips and scatter on top .
  5. Season with salt, pink pepper and oregano.
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