Pearl couscous salad with lemon, asparagus and tomato
This Pearl Couscous Salad with Lemon, Asparagus, and Tomato features tender couscous tossed with fresh vegetables and a zesty lemon dressing, making it a refreshing dish for lunch or a side. It's easy to prepare and packed with vibrant flavors.
Cook time 15 min
Prep time 10 min
Ingredients:
3/4 lb asparagus6 oz couscous
1.50 cups cherry tomatoes
1/4 cup onion
1.50 lemon
1 tbsp olive oil
2 tbsp fresh parsley
1 dash salt
1 dash black pepper
Welcome to a refreshing and vibrant dish that's perfect for a light lunch or side for your main course. Our Pearl Couscous Salad with Lemon, Asparagus, and Tomato combines tender couscous with fresh vegetables and a zesty lemon dressing. It's a delicious and healthy recipe that's easy to prepare and bursting with flavor.
Instructions:
- Rinse the asparagus under cold water.
- Snap off the tough ends and discard them.
- Cut the asparagus into 1-inch (2.5 cm) pieces.
- Bring a pot of salted water to a boil.
- Add the asparagus and cook for 2-3 minutes until they are tender but still crisp.
- Drain and immediately transfer the asparagus to a bowl of ice water to stop the cooking process. After a couple of minutes, drain and set aside.
- In another pot, bring water to a boil (check the package for the recommended amount; generally, a 1:1 ratio of water to pearl couscous is good).
- Add 1 dash of salt.
- Stir in the couscous, reduce the heat to low, cover, and simmer for about 10 minutes or until the water is absorbed and the couscous is tender.
- Remove from heat and let it cool.
- Slice the cherry tomatoes in half.
- Finely chop the onion.
- In a small bowl, combine the olive oil, juice, and zest of 1.5 lemons.
- Add a dash of salt and black pepper to taste. Whisk until well combined.
- In a large mixing bowl, combine the cooked and cooled couscous, blanched asparagus, cherry tomatoes, and chopped onion.
- Pour the lemon dressing over the salad and mix gently until all ingredients are evenly coated.
- Sprinkle the chopped fresh parsley over the salad.
- Give it a final toss to distribute the parsley.
- This salad can be served immediately or chilled in the refrigerator for an hour to allow the flavors to meld together.
- Serve as a main dish or a side salad to your favorite protein.
And there you have it! A delightful Pearl Couscous Salad that's both nutritious and satisfying. The combination of pearl couscous, fresh asparagus, cherry tomatoes, and a tangy lemon dressing makes this dish a crowd-pleaser. Enjoy it as a standalone meal or a perfect accompaniment to your favorite entrée.
Pearl couscous salad with lemon, asparagus and tomato FAQ:
Boil the asparagus for 2-3 minutes until tender but still crisp. Then, quickly transfer it to ice water to stop the cooking process.
Pearl couscous typically takes about 10 minutes to cook. Reduce the heat to low, cover, and simmer until the water is absorbed and the couscous is tender.
Yes, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors may intensify as it sits.
You can substitute asparagus with green beans or peas, cooking them for a similar amount of time to achieve a tender yet crisp texture.
The couscous is done when the water is completely absorbed, and the grains are tender. You can taste a few grains to ensure they're cooked to your preference.
Cooking Tips:
- Blanch the asparagus: Blanching the asparagus before adding it to the salad ensures it retains its vibrant color and crispness.
- Toast the couscous: Toasting the couscous in a bit of olive oil before boiling can add a nutty flavor to the dish.
- Use fresh lemon: Freshly squeezed lemon juice will give the salad a brighter and more vibrant taste compared to bottled lemon juice.
- Chill before serving: Allowing the salad to chill in the refrigerator for at least 30 minutes before serving will help the flavors meld together nicely.
Nutrition Facts
5 ServingsCalories 70kcal
Protein 3.65g
Carbohydrates 16g
Fiber 3.55g
Sugar 3.78g
Fat 3.04g
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