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Sometimes the simplest of recipes can turn out to be the tastiest and this is very much the case with this asparagus couscous salad. It only takes a little time and some great ingredients to end up with a tasty salad. It’s fresh, complex, and healthy all at the same time.
For this salad we’re using pearl couscous which is larger than standard small couscous. This larger form is a little bit like the pearl tapioca in size. And, to give the couscous a little extra flavor we’re cooking it in vegetable broth instead of water.
To cook the asparagus we’re only blanching it- we don’t want any soggy asparagus here. The freshness of this salad depends on the texture of the veggies so the asparagus needs to remain crisp and bright green.
To go with the asparagus are some sweet cherry tomatoes and some fresh parsley. The thing that brings all the ingredients together is a zesty dressing made from lemon juice and herbs.
Serve this nourishing salad alongside chicken or fish for a complete meal without spending forever on dinner. As a great lunch I could see adding some feta into the salad for a light meal.
For those of us who want really nutritious meals that are both tasty and time saving this recipe fits the bill perfectly.
Asparagus Couscous Salad
Diet: Vegetarian Vegan Low-Lactose
Ingredients
- 3/4 lb asparagus spears, ends trimmed and chopped to 3” pieces
- 1 1/2 cups vegetable stock
- 1 cup (6 oz) pearl couscous
- 3 tablespoons lemon juice
- 1/4 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 tablespoon extra virgin olive oil
- 2 tablespoons freshly chopped parsley
- salt and pepper to taste
- 1 pint cherry tomatoes, halved
- 1/4 cup minced onion
Preparation
- Bring large pot of water to boil. Place asparagus in boiling water and cook for 3 minutes. Remove from pan to bowl of cold water to stop cooking. Drain and set aside.
- In small saucepan bring stock to boil. Add couscous and cook to package directions. Fluff with fork and set aside.
- Whisk together oil, lemon juice, onion powder, Italian seasoning, salt, and pepper.
- In large bowl toss together couscous, veggies, parsley, and dressing. Serve room temperature or cold.
Recipe adapted from Skinny Taste.
