Lemon Asparagus Couscous Salad with Tomatoes makes a vibrant Spring pasta salad, excellent to convey to a potluck or to function a BBQ facet dish.
Lemon Asparagus Couscous Salad
Pearl couscous (in any other case generally known as Isreali couscous) is basically completely spherical pasta with a pleasant chewiness that’s ultimate as a base for salads like this one! Right here I tossed it with asparagus, tomatoes and lemon juice to make a vibrant Spring pasta salad that’s excellent as a predominant dish and even to make as a facet dish if you’re grilling for Mom’s Day this weekend! Serve this with a Whole Roasted Chicken, Grilled Salmon Kabobs or Grilled Bourbon Chicken.
I’m not normally a fan of the style of entire wheat pasta, however I don’t thoughts it in any respect when the pasta is a smaller. Orzo and pearl couscous are all scrumptious in pasta salads. After I use entire wheat I prepare dinner it a couple of minutes longer than I might if I eat it heat. I simply adore it’s pearl formed texture and likewise discovered it to be the proper form for my daughter when she began consuming strong meals, years in the past.
What to serve with Lemon Asparagus Couscous Salad
Any protein could be nice, right here’s just a few ideas:
Meal Prep
This couscous salad might be eaten room temperature or chilled, and leftovers are nice the subsequent day for lunch. Refrigerate as much as 3 days.
Lemon Asparagus Couscous Salad with Tomatoes
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Lemon Asparagus Couscous Salad with Tomatoes makes a vibrant Spring pasta salad, excellent to convey to a potluck or to function a BBQ facet dish.
- 6 oz entire wheat pearl couscous
- 3/4 lb skinny asparagus spears, powerful ends trimmed
- 1 1/2 cups grape tomatoes, quartered
- 1/4 cup crimson onion, minced
- 1 1/2 lemons, juiced
- 1 tbsp additional virgin olive oil
- 2 tbsp recent parsley, minced
- Kosher salt, to style
- recent cracked pepper, to style
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Convey a big pot of salted water to a boil, add asparagus and prepare dinner till tender, about 3 minutes.
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Take away with a big slotted spoon and rinse in a colander within the sink underneath chilly water to cease it from cooking.
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Add the couscous to the boiling water and prepare dinner in response to bundle instructions.
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Chop the asparagus into small 1/2 inch items.
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Drain the couscous and rinse underneath chilly water, place in a big bowl.
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Add the chopped asparagus, tomatoes, crimson onion, lemon juice, olive oil, parsley, salt and pepper to the bowl.
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Style for salt and pepper and serve room temperature or chilled.
Serving: 1beneficiant cup, Energy: 170kcal, Carbohydrates: 30g, Protein: 6.5g, Fats: 4g, Sodium: 10mg, Fiber: 5g
WW Factors Plus: 4
Key phrases: Beneath 30 Minutes, Vegetarian Meals
