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!
6ozwhole wheat pearl couscous
3/4lbthin asparagus spears(tough ends trimmed)
1 1/2cupsgrape tomatoes(quartered)
1tbspextra virgin olive oil
Kosher salt(to taste)
fresh cracked pepper(to taste)
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.