Asparagus Couscous Salad
Asparagus Couscous Salad has an array of veggies and flavors that will have you thinking gourmet.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
- 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
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.
You can refrigerate for up to 4 days.
Serving: 1Cup | Calories: 274kcal | Carbohydrates: 41g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 852mg | Potassium: 224mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1085IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 1.7mg