Food

Lemon Asparagus Couscous Salad with Tomatoes

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Lemon Asparagus Couscous Salad with Tomatoes makes a vibrant Spring pasta salad, excellent to deliver to a potluck or to function a BBQ facet dish.

Lemon Asparagus Couscous Salad
Lemon Asparagus Couscous Salad

Pearl couscous (in any other case often known as Isreali couscous) is actually completely spherical pasta with a pleasant chewiness that’s ideally suited as a base for salads like this one! Here I tossed it with asparagus, tomatoes and lemon juice to make a vibrant Spring pasta salad that’s excellent as a fundamental dish and even to make as a facet dish if you’re grilling for Mother’s Day this weekend! Serve this with a Whole Roasted Chicken, Grilled Salmon Kabobs or Grilled Bourbon Chicken.

Lemon Asparagus Couscous Salad

I’m not often 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. When I exploit entire wheat I prepare dinner it a couple of minutes longer than I’d if I eat it heat. I simply adore it’s pearl formed texture and likewise discovered it to be the right form for my daughter when she began consuming stable meals, years in the past.

What to serve with Lemon Asparagus Couscous Salad

Any protein could be nice, right here’s a couple of recommendations:

Meal Prep

This couscous salad could be eaten room temperature or chilled, and leftovers are nice the subsequent day for lunch. Refrigerate as much as 3 days.

Lemon dressing for couscous salad

Lemon Asparagus Couscous Salad

 

Lemon Asparagus Couscous Salad with Tomatoes

1

170 Cals
6.5 Protein
30 Carbs
4 Fats

Prep Time: 5 minutes

Total Time: 30 minutes

Lemon Asparagus Couscous Salad with Tomatoes makes a vibrant Spring pasta salad, excellent to deliver to a potluck or to function a BBQ facet dish.

  • 6 oz entire wheat pearl couscous
  • 3/4 lb skinny asparagus spears, robust ends trimmed
  • 1 1/2 cups grape tomatoes, quartered
  • 1/4 cup pink 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
  • Bring a big pot of salted water to a boil, add asparagus and prepare dinner till tender, about 3 minutes.

  • Remove with a big slotted spoon and rinse in a colander within the sink below chilly water to cease it from cooking.

  • Add the couscous to the boiling water and prepare dinner in line with bundle instructions.

  • Chop the asparagus into small 1/2 inch items.

  • Drain the couscous and rinse below chilly water, place in a big bowl.

  • Add the chopped asparagus, tomatoes, pink onion, lemon juice, olive oil, parsley, salt and pepper to the bowl.

  • Taste for salt and pepper and serve room temperature or chilled.

Serving: 1beneficiant cup, Calories: 170kcal, Carbohydrates: 30g, Protein: 6.5g, Fat: 4g, Sodium: 10mg, Fiber: 5g

WW Points Plus: 4

Keywords: Under 30 Minutes, Vegetarian Meals

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