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@idhttps://12tomatoes.com/#website
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name12 Tomatoes
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name12 Tomatoes
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nameAsparagus Couscous Salad
descriptionA refreshing side dish for any meal.
urlhttps://12tomatoes.com/asparagus-couscous-salad
inLanguageen-US
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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
  1. 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.
  2. In small saucepan bring stock to boil. Add couscous and cook to package directions. Fluff with fork and set aside.
  3. Whisk together oil, lemon juice, onion powder, Italian seasoning, salt, and pepper.
  4. In large bowl toss together couscous, veggies, parsley, and dressing. Serve room temperature or cold.
A refreshing side dish for any meal.
Course: Side
Diet(s): Vegetarian, Vegan, Low-Lactose, Vegetarian, Vegan, Low-Lactose
Allergen(s): Citrus, Wheat, Gluten, Citrus, Wheat, Gluten

Recipe adapted from Skinny Taste.

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Asparagus Couscous Salad

Asparagus Couscous Salad

Servings: Serves 4-6
Calories: 146kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. 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.
  2. In small saucepan bring stock to boil. Add couscous and cook to package directions. Fluff with fork and set aside.
  3. Whisk together oil, lemon juice, onion powder, Italian seasoning, salt, and pepper.
  4. In large bowl toss together couscous, veggies, parsley, and dressing. Serve room temperature or cold.