Springtime Couscous with Asparagus and Dill

“Couscous – the food so nice they named it twice.”

And for anyone who doesn’t get my stoner comedy references:

What the Eff is Couscous?

Couscous is an incredibly versatile ingredient with a chewy texture similar to pasta. Although it’s technically rolled semolina or processed durum wheat, there is a bit of a debate about whether it’s a pasta or a grain. I tend to lean towards pasta, as it isn’t something you harvest like quinoa.

There are different kinds of couscous, and it’s a dish most popular in the Mediterranean. In those regions, couscous is more of a rice alternative rather than pasta. For this recipe, I’m using Israeli couscous, also known as ptitim …which isn’t really considered couscous. But the name is used interchangeably among English speakers. Invented in the 1950s when rice was scarce, ptitim is a pearl-shaped pasta about the size of a peppercorn.

Israeli couscous is larger than traditional couscous and also more pasta-like than what most people consider couscous. It has a slightly different process to make, which involves toasting the semolina first. This gives you larger pearls with a chewier texture and an almost nutty flavor. The best way I can describe Israeli couscous is that it’s like orzo but shaped into pearls rather than flattened.

Couscous is not only the term used to refer to the pearls themselves, but also the name of the dish! Couscous is a combination of the couscous along with a variety of ingredients. Traditionally, stew is poured on top.

For this recipe, I’m using all of my favorite springtime ingredients to make a sweet and sour couscous side dish that will become the star of any meal.

Here’s What You Need

Here’s what I used to make the perfect spring couscous!

• Couscous: I am using Israeli-style couscous or ptitim, which are pasta-like pearls the size of a peppercorn or small caper.
• Chicken broth: You can definitely make this vegetarian and swap out the chicken broth for something veg-friendly! Chicken broth adds a boost of savory taste.
• Sweet peppers: To bump up the sweetness.
• Shallots: A sweeter cousin of regular onions, it sautés in a breeze.
• Dill: One of my favorite springtime herbs!
• Asparagus: Seasonally, it’s best to grab asparagus at the beginning of spring when it’s fresh out of the ground.
• Capers: For a pop of salty taste!
• Hot honey: For extra sweetness and a hint of heat. I love hot honeys because they add a ton of sweet and savory notes!
• Lemon-infused coconut oil: I found lemon-infused coconut oil, and I’ve been dying to use it on a semi-healthy dish like this one. You can totally use plain coconut oil.
• Lemons: Add tons of acidity that works amazingly with the asparagus and capers.
• Garlic: Adds a robust flavor to the dish.
• Butter: Adds a smooth texture.
• Salt and pepper: To enhance the other flavors in the dish.

Couscous Cooking Methods

There are different ways you can prepare this dish. For my recipe and instructions down below in the recipe care, we will be using an Instant Pot to pressure-cook the couscous to perfection.

If you don’t have a pressure cooker, that’s no big deal. You can follow the basic steps outlined below to cook your couscous. The biggest difference between cooking in the pressure cooker and cooking on the stovetop is that the pressure cooker will cook the couscous in five minutes, whereas the stovetop method could take fifteen to get the same results.

Stove Top Method:

1. Sauté the veggies until the shallots are softened and just beginning to caramelize, about ten minutes. Remove the veggies from the pot and add the couscous without cleaning it. Sauté the couscous for 5-10 minutes, stirring occasionally.
2. Pour in the broth, cover, and simmer until the couscous is tender and the broth is absorbed, about 15-20 minutes.
3. Return the sautéed veggies to the pot along with the honey, lemon, and a touch of butter. Fluff up the couscous and garnish with fresh dill.

Let’s Cook

Set your Instant Pot (IP) on sauté mode at the “more/high” setting. Once the screen reads “hot,” toss in the coconut oil, sweet peppers, shallot, garlic, capers, and asparagus. Sauté everything until tender, about 3–4 minutes, and then add the couscous. Continue to sauté until the veggies are just beginning to brown, another 5–8 minutes. You’ll know when it’s just right when those veggies start giving off a heavenly aroma.

Pressure Cooking Perfection

Pour in the chicken broth and turn off the sauté mode. Put the IP into pressure cook mode on the “more/high” setting. Stir the mix and then secure the lid. Let it pressure cook for 5 minutes. Now, grab a cup of coffee or dance around the kitchen while you wait.

The Fluffy Finale

When the IP finishes its magic, carefully perform a quick release or let it depressurize naturally over 15 minutes. Toss in the butter, hot honey, and a generous squeeze of lemon juice. Sprinkle in some salt and pepper. Use a fork to gently fluff the couscous, letting all those flavors get cozy together. Garnish with fresh dill, as desired. Serve hot or cold.

Pro Tips for Perfect Couscous

• Perfectly Sautéed Veggies: Keep an eye on the veggies as they sauté. You want them to soften but not turn mushy. A slight caramelization adds a depth of taste, so sauté until they’re just right.
• Broth Choice: If you’re going vegetarian, swap the chicken broth for vegetable broth. It will still deliver excellent taste while catering to vegetarian guests.
• Honey Heat Level: If you’re not a fan of too much spice, you can use plain honey instead of hot honey. For those who like a little extra kick, try adding a pinch of cayenne pepper.
• Instant Pot Tip: Always ensure the sealing ring is properly placed before pressure cooking. It ensures a good seal and the right pressure for cooking the couscous evenly.

Common Questions

• Can I use a different type of couscous?
  • Absolutely! Feel free to use Moroccan couscous if you prefer a smaller grain. Just adjust the cooking time accordingly, as Moroccan couscous cooks quicker than Israeli couscous.
• What can I substitute for dill?
  • If dill isn’t your jam, try using parsley or basil. Both will add a fresh touch to the dish without overpowering the other ingredients.
• How do I store leftovers?
  • Leftover couscous can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave with a splash of broth to keep it moist.
• Can I make this dish vegan?
  • Yes, you can make it vegan by using vegetable broth and replacing butter with a plant-based alternative.

Whether you’re serving it as a side dish or the main event, this couscous dish is a surefire way to add a pop of personality to your meal. With its springtime vibes, sweet and tangy profile, and vibrant medley of textures, this dish is the perfect backdrop for a piece of grilled salmon or a hearty stew. The mix of lemon, honey, and herbs creates an unforgettable balance that works well with so many different pairings. Try serving it hot or cold, depending on your mood and the occasion. So grab your ingredients and get cooking – your taste buds will thank you! Go ahead and whip up a batch of this couscous, and watch as it steals the spotlight at your next gathering. Enjoy the bites full of warmth, zest, and a touch of fancy that this dish brings to the table.

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