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.
What Do You Think?
If you take a photo of your healthy and beautiful salad I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.
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, torn
- 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
This salad looks fancy but love how quickly it comes together!
I’ve been loving asparagus and farro lately so this sounds right up my alley!
What an amazing side dish to serve at home, or also to bring to a potluck!
That is filling salad, never thought combining with asparagus and couscous. Trust me I can have it all day.
I’m late to the game on couscous salad, but I’m loving this recipe!
hi ! I made this and added grilled fish!! Soooo good ! Do u have a calorie count per serving?
This salad looks absolutely like paradise to me right now! I wants it!
Gotta love couscous salads! And I’m totally jealous of your new floors. I need an upgrade…badly!
I love couscous but my family absolutely hates it. It works out, since it means I get to eat salads like this all to myself!
This is a dish right up my alley. I adore couscous. And this recipe is gorgeous!
What a beautiful, fresh salad to eat in the middle of winter. It sounds absolutely perfect!
Asparagus and couscous are perfect together. Plus who doesn’t love a salad packed full of vegetables.
I don’t eat enough Israel cousous (I love the big, fat orbs)! These sounds like exactly what I need at this point in my life. I’m almost sweeted out!
Thanks so much Andi and excellent ideas!
Dang that couscous! Andi mentioned using quinoa or rice. I think that would be great too!
These photos are really beautiful, Ginny. I’ve never tried jarred asparagus, but I’ll have to pick up some to make this with rice or quinoa (so it will be gluten free)!
This looks fantastic! I have a new love for fresh dill, but can’t bring myself to like olives. I would definitely sub in capers instead (I know, I like capers but not olives!)
Dang you couscous, why aren’t you naturally gluten free?!! I’ll have to try and find a gluten free version!
I adore asparagus! This looks simply fantastic!
This looks like a great switch from all the cookies and sweets I’ve been eating!
This sounds so good. I love asparagus! Beautiful photos too. Ginny!
What a pretty salad!
Oh Ginny, I love everything about this. Pinned.
Such a nice healthy and delicious salad!
I adore Israeli couscous and asparagus so naturally I love this.
Making this one!!
Love that pearly Israeli couscous! It’s a beautiful salad!
This is exactly what I need during this time of year! Ps. I have that same serving spoon! 🙂
What a delicious salad recipe! It would be perfect for lunch or dinner!
Israeli couscous is one of my favorites and I love recipes that come together as easily as this one.
That’s the prettiest picture of health! I really need a bowl of this salad… I mean, after all this cookie-eating, I am going to be crying for a bowl of THAT!
This looks perfect!! I can see myself making a version with quinoa instead of couscous, too. I love this recipe!!
With all the holiday sweets out there these days, I could totally use a nice and light couscous salad like this for lunch or even dinner!!
This salad sounds like something both my daughter and I would love! Delicious! Thanks for sharing!