Proper 12T 12tomatoes_belowtitle

Eating Outside This Summer? Try This Light Asparagus Couscous Salad!

Nobody likes complicated cooking in the summer, or anything that results in a super heavy meal that doesn’t do much other than weigh you down. For that reason, we stockpile as many light and warm weather-friendly recipes as we can ahead of time, so we’re totally prepared with awesome dishes to enjoy in the heat.

In this case, we whipped up a light asparagus and tomato couscous salad that is absolutely delicious. The veggies add great flavor and the addition of parmesan cheese (we’re firm believers of the ìfactthat you can never have too much), lemon and garlic bumps this dish up several notches. We know you’ll love it as much as we do!

Eating Outside This Summer? Try This Light Asparagus Couscous Salad!

Asparagus Couscous Salad

Serves 6-8


  • 1 pound asparagus spears, ends removed, chopped (on the diagonal)
  • 2 pints cherry or plum tomatoes, halved or quartered
  • 2 cups vegetable or chicken broth
  • 1 1/2 cups Israeli couscous
  • 1/2 cup parmesan cheese, grated
  • 2 cloves garlic, minced
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon lemon zest
  • kosher salt and freshly ground pepper, to taste
  • sprouts, garnish, optional


  1. Preheat oven to 400∫ F.
  2. Whisk together 1 1/2 tablespoons olive oil, lemon juice and lemon zest together in a small bowl and set aside.
  3. In a large bowl, toss together chopped asparagus, minced garlic and 1 1/2 tablespoons olive oil, then season with salt and pepper.
  4. Spread asparagus out in an even layer on a baking sheet and bake for 17-20 minutes, or until tender.
  5. In a large saucepan, heat 1 tablespoons olive oil over medium heat and toast couscous until golden brown. 3-5 minutes. Season with salt and pepper.
  6. Add vegetable broth and bring to a boil, then reduce heat to low, cover and let simmer for 12-15 minutes, or until broth is absorbed and couscous is tender.
  7. Transfer couscous to a serving bowl and add cooked asparagus, halved tomatoes and parmesan cheese.
  8. Drizzle olive oil and lemon juice dressing over the top and toss together until everything is coated.
  9. Taste and adjust seasoning, if necessary. Serve immediately.
    Optional: garnish salad with sprouts for added flavor and texture.

Recipe adapted from Epicurious

Customer Takes Bakery To Court Over Botched Unicorn Cake: Click “Next Page” below!