This is such a great fresh summer salad. I love salads full of grains and this one is new favorite. Comes together in 10 min and gets better the longer it sits in the fridge.
Asparagus & Tomato Lemon Couscous Salad
2 cups Israeli Couscous (find it in the greek section at the grocery store)
1 bunch asparagus, ends trimmed off and cut into 1 1/2" pieces
2 tbsp Olive Oil
zest and juice of 1 lemon
1 clove garlic, minced
pint of cherry tomatos, sliced in half
3 tbso fresh parsley, chopped
salt & pepper
parmesean
1. Bring to a boil 2.5 cups of water in a pot. Add couscous. Cover and Cook 10 min, stirring occasionally.
2. In the last 2 minutes of cooking add the chopped asparagus spears to the pot and put the cover back on.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt and pepper.
4. Toss cooked couscous, asparagus, chopped tomatos and chopped parsley in a large bowl. Top with vinegrette and toss.
5. Top with parsley and parm.
6. Serve room temperature or cold.
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