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Pearled Couscous Salad with Asparagus & Lemon

Ingredients

  • 1 Cup whole wheat pearl couscous
  • 1 Bunch thin asparagus tough ends trimmed & chopped into 1 inch pieces
  • 1.5 Cups grape or cherry tomatoes halved
  • 1/4 - 1/2 Cup red onion minced
  • 1-1/2 lemons juiced
  • 2 Tbsp extra virgin olive oil
  • salt & pepper to taste

Instructions

  • Bring a large pot of salted water to a boil. Add asparagus and cook until tender, about three minutes. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking. Add the couscous to the boiling water and cook for 8-10 minutes. Drain the asparagus, being careful to use a colander or strainer with hole smaller than the couscous pearls. Rinse under cold water.
  • Place couscous and chopped asparagus into a large bowl and add the tomatoes, red onion, lemon juice, olive oil, salt, and pepper. Taste for seasoning and add more as needed.