Asparagus Couscous Salad

Asparagus Couscous Salad has an array of veggies and flavors that will have you thinking gourmet. It will liven up your day for lunch and is fancy enough as a side at any family and friends gathering.

This recipe was really fun to create. A little of this and a little of that, taste and continue. Everything came out perfect the first time around. I was on my own with this recipe though. Ed is usually great in helping me taste my recipes but he doesn’t touch condiments. No mustard, ketchup or dressings which means no salads. He does fix cars and lay floors though. Right now he is laying floors throughout our whole house. The seams are straight and it is gorgeous. I’m treating it like a new born baby and even laying towels around the dishwasher when I am doing dishes. That might last two weeks.

I love salads that are sans leafy greens for an occasional change. They are cool and refreshing which makes them a perfect foil on a dinner menu. Who can argue with couscous which has lots of nutrients and is also low in calories.

Print Asparagus Couscous Salad
Author: Ginny McMeans
Prep time: 20 minutes Cook time: 5 minutes Total time: 25 minutes
Serves: 25
Ingredients

• 2 cups vegetable broth
• 1 package (10 oz.) couscous
• one bundle or 1 tall jar of young asparagus spears
• ½ cup kalamata olives
• ½ cup roasted red bell peppers, chopped
• 1 cup torn baby spinach
• 3 scallions, thinly sliced
• ½ teaspoon garlic powder
• ½ teaspoon dried dill weed
• ½ teaspoon sea salt
• dash or two of ground black pepper
• 3 Tablespoon fresh lemon juice
• 3 Tablespoon coconut oil or olive oil

Instructions

1. In a medium saucepan bring the vegetable broth to a boil.
2. Add the couscous and remove it the pan from heat.
3. Let stand for 5 minutes and then drain.
4. Cook the fresh asparagus - I have given you two options below - steamed or roasted..
5. Snap off the tough end of each spear. You can also cut about 1" off each end instead.
6. Lay out, in one layer, on a lightly oiled baking sheet.
7. Sprinkle with olive oil and salt and pepper.
8. Roast at 450 degrees for about 10 minutes. Toss a couple of times during those 10 minutes.
9. Overcooked asparagus they will become tough.
10. If you would like to steam them then cut off the ends as described above.
11. Cut into 2" pieces. Put in a steaming basket and steam over boiling water for about 2 minutes.
12. Remove from heat, drain and run under cold water to stop cooking.
13. Set aside.
14. If you are using jarred asparagus then drain and cut the spears in 2" pieces.
15. Pour the couscous into a medium size bowl.
16. Add all the rest of the ingredients and toss lightly.
17. Refrigerate for at least one hour for the flavors to meld.
18. Ready to serve.
19. You can refrigerate for up to 4 days.

Serving size: 1 cup
3.2.2925

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