Lemon Asparagus Couscous Salad with Tomatoes
Bright and zesty, the Lemon Asparagus Couscous Salad with Tomatoes is an ideal Springtime dish that shines at potlucks or as a delightful side for your next BBQ gathering.
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Ingredients
- 6 oz whole wheat pearl couscous
- 1 1/2 lemons
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh parsley
- Kosher salt
- fresh cracked pepper
- 1/4 cup red onion
- 3/4 lb thin asparagus spears
- 1 1/2 cups grape tomatoes
Instructions
- 1
In a sizable pot, bring salted water to a rolling boil, then introduce the asparagus and let it cook until it becomes tender, roughly 3 minutes.
- 2
Using a large slotted spoon, transfer the asparagus to a colander and rinse it under cold running water in the sink to halt the cooking process.
- 3
Stir the couscous into the boiling water and prepare it according to the instructions provided on the package.
- 4
Dice the asparagus into small pieces, approximately 1/2 inch in size.
- 5
After draining the couscous, rinse it under cold water and transfer it to a large mixing bowl.
- 6
Incorporate the chopped asparagus, diced tomatoes, red onion, lemon juice, olive oil, chopped parsley, salt, and pepper into the bowl.
- 7
Adjust the seasoning with salt and pepper to your liking, then serve at room temperature or chilled.
Nutrition Information
Notes & Tips
- Makes 5 1/2 cups.