Lemon Asparagus Couscous Salad
A vibrant and refreshing Spring couscous salad with tender asparagus, sweet tomatoes, and a zesty lemon dressing.
Ingredients
Main Ingredients
- 6 oz Whole Wheat Pearl Couscous
- 0.75 lb Thin Asparagus Spears tough ends trimmed
- 1.5 cups Grape Tomatoes quartered
- 0.25 cup Red Onion minced
Lemon Dressing
- 1.5 lemons Lemon Juice freshly squeezed
- 1 tbsp Extra Virgin Olive Oil
- 2 tbsp Fresh Parsley minced
- Kosher Salt to taste
- Freshly Cracked Black Pepper to taste
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Add the asparagus and cook until tender-crisp, about 3-5 minutes. Remove with a slotted spoon and rinse under cold water to stop the cooking. Chop the asparagus into 1/2 inch pieces.
- While the asparagus cooks, add the couscous to the boiling water and cook according to package directions. Drain the couscous and rinse under cold water. Place the drained couscous in a large mixing bowl.
- Add the chopped asparagus, quartered grape tomatoes, minced red onion, lemon juice, olive oil, and minced parsley to the bowl with the couscous. Toss gently to combine.
- Season with kosher salt and freshly cracked black pepper to taste. Toss again.
- Serve the salad at room temperature or chilled. It pairs well with grilled chicken or fish, or as a light side dish.
Notes
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The flavors meld beautifully over time.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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