Garlic Flounder Couscous

I've eaten a lot of pasta in my day, but I haven't had too much experience with couscous. Couscous is often confusing because it is considered a grain by some and a pasta by others. While others consider it to be neither. Regardless, couscous is a staple food from around the world that pairs well with all types of food. This recipe combines couscous with our Pastamore Roasted Garlic Grapeseed Oil, flounder, and asparagus. This recipe is great warm but would also work well as a chilled salad.

Ingredients:     serves 4
2 cups - couscous, dry
1.5 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1 lb - flounder
1 lb - asparagus
1/2 tsp - red pepper flakes
1/4 tsp - Chinese five spice
To taste - salt and black pepper
To taste - low sodium soy sauce
As garnish - fresh cilantro

Directions:
1. Heat a large pot of water on the stove over high heat. Bring to a boil. Add couscous to pot.

2. Rinse asparagus and chop of tough bottom. Chop into 2" long pieces. Heat a large frying pan on the stove over medium heat. Add Pastamore Roasted Garlic Grapeseed Oil, flounder, and asparagus. Cook for 2-4 minutes. Add red pepper flakes and Chinese five spice. Break up using a spatula. Cook until done throughout, breaking into small pieces as it cooks. Season to taste with salt and black pepper.

3. Cook couscous until tender and drain using a colander. Combine fish mixture and couscous. Season to taste with soy sauce.

4. Plate and top with fresh cilantro as garnish.