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Lemon Asparagus Couscous Salad with Tomatoes
4.78
from
31
votes
Lemon Asparagus Couscous Salad with Tomatoes makes a vibrant Spring pasta salad, perfect to bring to a potluck or to serve as a BBQ side dish.
Prep Time:
5
minutes
mins
Total Time:
30
minutes
mins
Yield:
5
servings
Course:
Lunch, Salad, Side Dish
Cuisine:
American
Ingredients
6
oz
whole wheat pearl couscous
3/4
lb
thin asparagus spears
(tough ends trimmed)
1 1/2
cups
grape tomatoes
(quartered)
1/4
cup
red onion
(minced)
1 1/2
lemons
(juiced)
1
tbsp
extra virgin olive oil
2
tbsp
fresh parsley
(minced)
Kosher salt
(to taste)
fresh cracked pepper
(to taste)
Instructions
Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 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 according to package directions.
Chop the asparagus into small 1/2 inch pieces.
Drain the couscous and rinse under cold water, place in a large bowl.
Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt and pepper to the bowl.
Taste for salt and pepper and serve room temperature or chilled.
Notes
Makes 5 1/2 cups.
Nutrition
Serving:
1
generous cup
,
Calories:
170
kcal
,
Carbohydrates:
30
g
,
Protein:
6.5
g
,
Fat:
4
g
,
Sodium:
10
mg
,
Fiber:
5
g
- WW Points:
4