Creamy Asparagus and Stracchino Couscous Bake

Couscous Bake with Asparagus and Stracchino

This Couscous Bake with Asparagus and Stracchino is a delicious and vibrant dish that combines the earthy flavors of couscous, tender asparagus, and creamy Stracchino cheese. Perfect for a light yet satisfying meal, this recipe brings together simple ingredients for an extraordinary flavor experience. Whether you are planning a cozy family dinner or impressing guests, this dish promises to be a crowd-pleaser.

Category: First Courses
Serves: 4
Preparation Time: 30 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 3 hours

Ingredients

Instructions

1. Prepare the confit tomatoes:

   • Begin by washing the cherry tomatoes thoroughly, then pat them dry. Cut each tomato in half.
   • Arrange the halved tomatoes on a baking tray lined with parchment paper, with the cut side facing up.
   • Season with salt, pepper, and a pinch of hot paprika.
   • In a small bowl, finely chop the garlic and thyme. Sprinkle this mixture over the tomatoes.
   • Place the tray in a preheated static oven at 140°C (284°F) and bake for about 2 hours until the tomatoes are tender and slightly caramelized.

2. Prepare the asparagus:

   • While the tomatoes are baking, clean the asparagus by trimming the tough ends of the stems.
   • Slice the asparagus spears in half lengthwise and arrange them on another baking tray lined with parchment paper.
   • Drizzle with olive oil, season with salt and pepper, and sprinkle with a few sprigs of fresh thyme.
   • With about 20 minutes left for the tomatoes, add the asparagus to the oven to roast alongside them.

3. Prepare the couscous:

   • In a small pot, bring 400g of water to a boil. Once boiling, pour the water over the couscous in a large mixing bowl.
   • Add hot paprika and salt to the couscous and stir well. Cover with plastic wrap and let it sit for about 6 minutes to steam.
   • After 6 minutes, fluff the couscous with a fork, add 15g of olive oil, and continue fluffing to separate the grains.

4. Assemble the couscous bake:

   • Once the tomatoes and asparagus are roasted, remove them from the oven.
   • Stir 50g of grated Grana Padano DOP and a few more sprigs of thyme into the couscous, then combine gently.
   • In a large oval ceramic baking dish (approximately 34×24 cm and at least 7 cm deep), spread half of the couscous mixture evenly across the bottom.
   • Add half of the roasted asparagus on top, followed by small dollops of Stracchino cheese.
   • Layer the remaining couscous on top, then add the rest of the asparagus. Top with the remaining Stracchino cheese, scatter some fresh oregano, thyme, and a pinch of black pepper for extra flavor.

5. Bake and serve:

   • Drizzle the top of the bake with a little extra olive oil and bake in the preheated static oven at 200°C (392°F) for 20 minutes, until the top is golden and the dish is heated through.
   • Once baked, remove from the oven and let it cool slightly before serving.

Nutritional Information (per serving)

This Couscous Bake with Asparagus and Stracchino is a well-balanced, savory dish with a beautiful combination of textures and flavors. The sweetness of the roasted cherry tomatoes, the richness of Stracchino cheese, and the earthiness of asparagus pair wonderfully with the fluffy couscous, creating a wholesome meal perfect for any occasion.