Couscous with Asparagus and Surimi

Hoje para Jantar
Couscous with Asparagus and Surimi


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)
1 tablespoon olive oil
pink peppercorns


1Cut the asparagus and bring them to sauté in a pan with a tablespoon of olive oil. Add the peas and chopped surimi.
2Pour 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.
3Add the sautéed vegetables and stir to combine.
4Cut the peppers into strips and scatter on top .
5Season with salt, pink pepper and oregano.
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