Asparagus Couscous Salad has an array of veggies and flavors that will have you thinking gourmet. It will liven up your day for lunch and is fancy enough as a side at any family and friends gathering.
This recipe was really fun to create. A little of this and a little of that, taste and continue. Everything came out perfect the first time around. I was on my own with this recipe though. Ed is usually great in helping me taste my recipes but he doesn’t touch condiments. No mustard, ketchup or dressings which means no salads. He does fix cars and lay floors though.
Right now he is laying floors throughout our whole house. The seams are straight and it is gorgeous. I’m treating it like a new born baby and even laying towels around the dishwasher when I am doing dishes. That might last two weeks.
I love salads that are sans leafy greens for an occasional change. They are cool and refreshing which makes them a perfect foil on a dinner menu. Who can argue with Asparagus Couscous Salad which has lots of nutrients and is also low in calories.
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Asparagus Couscous Salad
Ingredients
- 2 cups vegetable broth
- 10 ounces couscous, 1 Package, Lebanese is a larger couscous
- 8 ounces asparagus spears - one bundle or 1 tall jar of young asparagus
- 1/2 cup kalamata olives
- 1/2 cup roasted red bell peppers, chopped
- 1 cup baby spinach, toen
- 3 scallions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill weed
- 1/2 teaspoon sea salt
- dash ground black pepper
- 4 tablespoons lemon juice, fresh squeezed
- 4 tablespoons extra virgin olive oil
Instructions
- In a medium saucepan bring the vegetable broth to a boil.
- Add the couscous and cook for about 10 minutes, Drain and set aside.
Three options for handling the asparagus are below:
Option 1, roasted :
- Snap off the tough end of each spear. You can also cut about 1" off each end instead.
- Lay out, in one layer, on a lightly oiled baking sheet. Sprinkle with olive oil and salt and pepper.
- Roast at 450 degrees for about 10 minutes. Toss a couple of times during those 10 minutes.
- Overcooked asparagus they will become tough so be careful.
Option 2, steamed:
- If you would like to steam them then cut off the ends as described above.
- Cut into 2" pieces. Put in a steaming basket and steam over boiling water for about 2 minutes.
- Remove from heat, drain and run under cold water to stop cooking. Set aside.
Option 3, jarred:
- If you are using jarred asparagus then drain and cut the spears in 2" pieces.
- Place the couscous into a medium-size bowl.
- Add all the rest of the ingredients and toss lightly.
- Refrigerate for at least one hour for the flavors to meld.
Video
Notes
Nutrition
Lisa Bryan says
July 19, 2017 at 7:27 pmThis salad looks fancy but love how quickly it comes together!
Liz @ I Heart Vegetables says
July 19, 2017 at 7:18 pmI’ve been loving asparagus and farro lately so this sounds right up my alley!
Patty @ Spoonabilities says
July 19, 2017 at 4:48 pmWhat an amazing side dish to serve at home, or also to bring to a potluck!
swathi says
July 19, 2017 at 4:32 pmThat is filling salad, never thought combining with asparagus and couscous. Trust me I can have it all day.