Asparagus Couscous Salad
Israeli Pearl Couscous Salad has an array of veggies including asparagus and olives. The flavors will have you thinking gourmet.
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, 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
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.
The remainder of the recipe:
You can refrigerate for up to 4 days.
You can also use Lebanese couscous for this recipe.
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