Description
A refreshing and vibrant Lemon Asparagus Couscous Salad with juicy grape tomatoes, zesty lemon juice, and fresh herbs, perfect for a light lunch or a side dish. This quick and easy recipe combines whole wheat pearl couscous with tender asparagus, crisp red onion, and a bright lemon-olive oil dressing for a nutritious and flavorful meal.
Ingredients
Salad Ingredients
- 6 oz whole wheat pearl couscous
- 3/4 lb thin asparagus spears, tough ends trimmed
- 1 1/2 cups grape tomatoes, quartered
- 1/4 cup red onion, minced
- 1 1/2 lemons, juiced
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh parsley, minced
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Cook Asparagus: Bring a large pot of salted water to a boil. Add the asparagus spears and cook them until they are tender, about 3 minutes.
- Cool Asparagus: Remove the asparagus with a large slotted spoon and place them in a colander. Rinse under cold water to stop the cooking process and to keep them crisp.
- Cook Couscous: Add the whole wheat pearl couscous to the same boiling water and cook according to package directions, typically around 8-10 minutes.
- Chop Asparagus: Once cooled, chop the asparagus into small 1/2 inch pieces for easy mixing.
- Drain and Rinse Couscous: Drain the couscous in a colander and rinse under cold water to cool and separate the grains. Transfer to a large mixing bowl.
- Combine Ingredients: Add the chopped asparagus, quartered grape tomatoes, minced red onion, fresh lemon juice, olive oil, minced parsley, kosher salt, and freshly cracked pepper to the couscous in the bowl.
- Season and Serve: Stir everything together and taste, adjusting salt and pepper as needed. Serve the salad at room temperature or chilled, according to your preference.
Notes
- Use whole wheat pearl couscous for added fiber and a nutty flavor.
- Trim tough ends of asparagus to ensure tenderness.
- Chilling the salad before serving enhances the flavors.
- This salad can be made ahead and refrigerated for up to 2 days.
- For a vegan option, this recipe is naturally plant-based and requires no modifications.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
