Brown Butter Couscous with Asparagus and Leeks is a delicious side dish full of springtime flavors. Serve with chicken, steak, or salmon for a satisfying meal.
This post was initially published in April 2020 and has been fully updated.
Why You Will Love This Dish
- Asparagus and leeks pair beautifully together, like in this Asparagus, Leek, and Brie Quiche.
- Brown butter is liquid gold. It adds a deep, nutty flavor to this dish.
- This dish can be served with everything from chicken and pork to beef and shrimp.
Pearl couscous (also known as Israeli couscous) has a wonderful texture and versatility, making it ideal for side dishes and salads.
This dish combines springtime vegetables and couscous with nutty brown butter for a side dish that is dressed to impress.
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Ingredient Notes
- Pearl couscous is actually pasta, not a grain, that is made from semolina flour. It's quick-cooking and comes in tricolor and traditional varieties. I used tricolor in this recipe.
- Asparagus: Fresh is best here. We're roasting it to caramelize it, but not long enough for it to lose its texture.
- Leeks bring a very mild onion flavor that sweetens as they cook. Shallots can also be used.
- Thyme pairs wonderfully with leeks. Fresh thyme is excellent if you have it on hand, but dried thyme can also be used.
See the recipe card for complete instructions and ingredient amounts.
Abbey's Tips
- Cook the couscous in chicken or vegetable stock for extra flavor.
- To save time trimming the asparagus, bend a stalk until it snaps. It will snap where the fibrous stem ends. Use this piece as a guide for cutting the ends of the remaining stalks.
- Be sure to clean the leeks thoroughly. They often have dirt and grit between their layers.
- Save the root end and dark green leaves from the leeks to make vegetable stock. Rinse to remove any dirt, dry, and freeze until ready to use.
How to Make Brown Butter Couscous with Asparagus and Leeks
Step 1: Prepare the asparagus. Cut off the tough root end of the asparagus. Cut the asparagus into 2-inch pieces. Transfer them to a parchment-lined sheet pan. Drizzle with oil and season with salt and pepper.
Step 2: Bake at 425℉ for 8-10 minutes. Grate the Parmesan cheese over the asparagus. Transfer the asparagus to the bowl with the couscous.
Step 3: Clean the leeks. Trim off the root end and the dark green tops. Remove any tough outer leaves. Slice the leek in half lengthwise. Then, cut crosswise into ½-inch slices.
Step 4: Add the leeks to a salad spinner. Submerge in water to rinse well. Drain and spin dry.
Step 5: Cook the leeks. Melt butter in a skillet over medium heat. Add the leeks and cook until soft. Transfer them to the bowl with the couscous and asparagus.
Step 6: Brown the butter. Add more butter to the skillet. Melt and cook until the butter turns golden brown. Brown bits ("flavor") will form at the bottom.
Step 7: Assemble. Pour the brown butter over the cooked couscous, asparagus, and leeks. Toss to combine.
Step 8: Serve. Top with grated Parmesan cheese.
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Serving and Storing
Serve brown butter couscous with family favorites like eggless meatloaf without breadcrumbs or cast-iron pork tenderloin.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave.
More Side Dishes You Will Love
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📖 Recipe Card
Brown Butter Couscous with Asparagus and Leeks
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EQUIPMENT
Ingredients
- 1 cup uncooked pearl couscous
Asparagus
- 8 spears asparagus
- olive oil
- salt and pepper
- 2 tablespoons grated Parmesan cheese
Leeks
- 1 large leek (or 2 small leeks)
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon black pepper
- ¼ teaspoon Kosher salt
Brown butter
- 4 tablespoons unsalted butter
- Parmesan cheese (grated for garnish)
Instructions
- Preheat the oven to 425℉.
- Couscous: Cook the couscous according to package directions. For added flavor, use chicken or vegetable stock instead of water. Fluff it with a fork and transfer to a mixing bowl. Set aside.1 cup uncooked pearl couscous
- Asparagus: Trim the fibrous ends of the asparagus and discard. Cut the asparagus spears into pieces 2 inches long. Transfer to a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper.8 spears asparagus
- Bake for 8-10 minutes until the asparagus is slightly caramelized but still has some texture. Top with grated Parmesan and transfer the asparagus to the bowl with the couscous.2 tablespoons grated Parmesan cheese
- Leeks: Meanwhile, clean the leeks. Trim off the root end and the dark green leaves at the top. Slice in half lengthwise and then slice crosswise into ½-inch slices. Add the leeks to a salad spinner. Rinse well and spin dry.1 large leek
- In a large skillet, melt two tablespoons of butter and add the leeks. Season them with thyme, salt, and pepper. Saute over medium heat until softened, about 8-10 minutes. Transfer to the bowl with the couscous and asparagus.2 tablespoons unsalted butter, 1 teaspoon fresh thyme leaves, ¼ teaspoon black pepper, ¼ teaspoon Kosher salt
- Brown butter: In the same skillet, add four tablespoons of butter. Melt over medium heat and stir until the butter turns golden brown and brown bits form on the bottom. This will take about 3-5 minutes.4 tablespoons unsalted butter
- Pour the brown butter over the couscous and veggies. Toss to combine. Transfer to a serving bowl and garnish with grated Parmesan.
Notes
- For added flavor, use chicken or vegetable broth in place of water.
- Save the discarded ends of the asparagus and leaves of the leeks to make vegetable broth. Accumulate vegetable scraps, freeze, and use when needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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