There’s something about a bright, zesty salad that just feels like sunshine in a bowl, don’t you think? I stumbled upon this Lemon Asparagus Couscous Salad recipe while trying to use up some leftover asparagus. It’s fresh, tangy, and has a delightful crunch—perfect for those days when you want to pretend you’re dining al fresco, even if you’re just at your kitchen table with the window cracked open a little.
Steps
- Fill a large pot with salted water and bring it to a boil. Add the asparagus and cook until tender, about three minutes. Use a slotted spoon to remove the asparagus and rinse it under cold water to halt further cooking.
- In the same pot of boiling water, cook the pearl couscous following the package instructions. Once done, drain the couscous and rinse it under cold water to cool it down, then transfer it to a large bowl.
- Cut the cooked asparagus into small pieces, approximately half an inch each. Add these to the bowl with the couscous.
- Incorporate the quartered grape tomatoes, minced red onion, freshly squeezed lemon juice, and olive oil into the bowl. Mix in the parsley, and season with salt and pepper to your liking.
- Stir everything together thoroughly and taste to adjust the seasoning if necessary. The salad can be served at room temperature or chilled, depending on your preference.
Ingredients
- 6 ounces of whole wheat pearl couscous
- 3/4 pound of thin asparagus spears, with tough ends removed
- 1 1/2 cups of grape tomatoes, quartered
- 1/4 cup of minced red onion
- Juice from 1 1/2 lemons
- 1 tablespoon of extra virgin olive oil
- 2 tablespoons of minced fresh parsley
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Nutritional Values
Calories: 850 kcal | Carbohydrates: 150 g | Protein: 32.5 g | Fat: 20 g | Sodium: 50 mg | Fiber: 25 g
FAQ
- Can I use regular couscous instead of pearl couscous in this salad?
- Yes, you can substitute regular couscous for pearl couscous, though the texture will be different. Pearl couscous is larger and chewier, which adds a unique texture to the salad.
- What proteins pair well with Lemon Asparagus Couscous Salad?
- This salad pairs well with a variety of proteins such as grilled salmon kabobs, roasted chicken, or grilled lamb chops, making it a versatile side dish for many meals.
- How should I store leftovers of the couscous salad?
- Leftover couscous salad can be stored in an airtight container in the refrigerator for up to three days. It can be enjoyed either chilled or at room temperature.
- Can I prepare this salad in advance for meal prep?
- Absolutely! This salad is perfect for meal prep as it holds up well in the fridge and can be a convenient option for lunch or as a side dish for dinner throughout the week.
- Is it possible to use another type of pasta instead of pearl couscous?
- Yes, other small pasta types like orzo can be used as a substitute if pearl couscous is not available. Just be sure to adjust the cooking time accordingly.
Tips
- Blanch the Asparagus: To ensure your asparagus remains bright green and tender, boil it for about 3 minutes, then immediately cool it down under cold water. This halts the cooking process and preserves its color and texture.
- Cook the Couscous Correctly: Follow the package instructions when cooking the couscous, and rinse it under cold water once it’s done. This not only cools it down for the salad but also prevents it from clumping together.
- Adjust Seasoning to Taste: After mixing all ingredients, taste the salad and adjust the salt and pepper to your preference. This ensures the flavors are balanced and to your liking.
- Versatile Serving Options: The salad can be enjoyed either at room temperature or chilled, making it a flexible dish for various occasions, from potlucks to packed lunches.
Equipment
- Large pot
- Large slotted spoon
- Colander
- Large mixing bowl
