Pearl couscous (otherwise known as Isreali couscous) tossed with asparagus, tomatoes and lemon juice make a vibrant Spring pasta salad that is perfect for lunch, as a side dish, or even to make as a side dish if you are grilling for Mother's Day this weekend!
Yield: 5 servings
5 from 2 votes

Lemon Asparagus Couscous Salad with Tomatoes

Total Time: 30 mins
Course: Lunch, Salad, Side Dish
Cuisine: American
Pearl couscous (otherwise known as Isreali couscous) tossed with asparagus, tomatoes and lemon juice make a vibrant Spring pasta salad that is perfect for lunch, as a side dish, or even to make as a side dish if you are grilling for Mother's Day this weekend!

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.

Nutrition

Calories: 170kcal, Carbohydrates: 30g, Protein: 6.5g, Fat: 4g, Sodium: 10mg, Fiber: 5g
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 1
Points +: 4