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.
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
Directions
- 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.
