What you will need:
- 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 water to boil and cook asparagus until tender (about 3 minutes). Remove asparagus with a slotted spoon and let drain in a collander. Add the couscous to the same pot of boiling water and cook according to package directions.
When asparagus has cooled chop into 1/2 inch pieces. Drain couscous and rinse under cold water and place in large bowl.
Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt and pepper to the bowl. Serve room temperature or chilled.
I got the original recipe from here.
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11 comments:
A recipe that marries three of my favorites! Will be trying this one soon =D
Delicious! This looks so light and refreshing.. perfect for summer!
yummmm oh. Looks delicious and refreshing!!!
yum!! i want to eat that tonight!
This sounds like the perfect summer salad and I love asparagus :)
Yum! Everything on the plate looks delicious, too!
Yummy! And yes, I totally think couscous is a fun/funny word!
This is a great recipe for summer. I love couscous, but I never make it. There's something wrong with that. I'm bookmarking this one. Most definitely.
I love the word couscous. It makes me happyhappy.
This recipe looks delicious and so summery!!
-Amy
Mmm... this looks yummy!
Oh my that looks delicious. Pinned!! And the rest of your food on that plate looks amazing too! Great choices! :o)
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