LUSCIOUS TURTLE COOKIES2 ¼ c. unsifted flour1 t. baking soda½ t. salt1 c. butter, softened¾…
Lemony Couscous Salad with Asparagus and Cherry Tomatoes
Lemony Couscous Salad with Asparagus and Cherry Tomatoes
| Lemony Couscous Salad with Asparagus and Cherry Tomatoes | Print |
Recipe By: Alice Morrow
Lemony Couscous Salad with Asparagus and Cherry Tomatoes
Ingredients
- 1 (11.53 oz.) container Tri-Color Toasted Israeli Couscous
- 1 lb. thin asparagus spears, just using about 4-5” of the tip end
- 2 cartons cherry tomatoes, halved
- 1 medium red onion, diced
- 3 celery stalks, diced
- 1 (7-oz.) fresh pico de gallo
- 4 lemons, juiced
- ¼ c. extra virgin olive oil
- ⅓ c. chopped fresh parsley or green onion
- Kosher salt, black pepper, garlic powder
Instructions
- Bring a large pot of salted water to boil and add about 3 T. olive oil.
- Add asparagus and cook until crisp tender, 2-3 minutes. Remove with slotted spoon and run under cold water or set in bowl of iced water to stop the cooking process.
- Add the couscous to the remaining boiling water. Follow directions on the package. Usually takes 8-10 minutes to cook. Taste the couscous, you may have to add additional salt.
- Meanwhile, in a large bowl, add the asparagus, tomatoes, red onion, celery, pico, lemon juice, olive oil, parsley. Mix well. Taste for seasoning.
- With slotted spoon, add the cooked couscous to the asparagus mixture. You can drain in colander if you like. Just make sure holes are not too big or you will lose the couscous.
- Mix well and taste for seasoning.
Notes
*****This can be served warm, room temperature or cold. You can also add seafood or chicken.
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