Couscous Salad
Vegetarian: undefined
Vegan: undefined
MAKES: serving
Ingredients
1 cup couscous
1-1/4 cup water
Sea salt & pepper to taste
1/4 tsp turmeric
10 cups asparagus, trimmed and cut in 2-inch pieces
2 cups packed arugula
1/4 cup parsley, finely chopped
Dressing
1 lemon, zested
4 Tbsp lemon juice
3 garlic cloves, minced
Sea salt & pepper to taste
6 Tbsp olive oil
Directions
Prepare dressing: Place lemon zest, juice, garlic, salt and pepper in a medium-large bowl. Add oil and whisk until well mixed. Set aside.
Prepare couscous: In a medium sauce pan over medium heat, add couscous and let toast for a minute or two, stirring occasionally. Add water (vegetable or chicken broth work well, too), season with salt, pepper, and turmeric. Stir. Bring to a boil then reduce heat to a simmer for 5-10 minutes or until cooked. Remove from heat. Let cool.
Prepare asparagus: Cut/snap ends off then cut stalks in to 2-inch pieces. Blanch in boiling water until asparagus is bright green (this should only take a couple minutes depending on thickness of the stalks). Transfer to a colander to drain, then rinse with cold water to stop the cooking process and prevent them turning mushy.
Add cooled couscous, asparagus, arugula, and parsley to the dressing bowl. Mix well.
If necessary, add more lemon juice, salt, and pepper.
Divide into 6 equal servings.