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Recipe Collection Cuisine North American Asparagus Couscous Salad
Recipe Collection Cuisine North American Asparagus Couscous Salad
Asparagus Couscous Salad
Description
This asparagus couscous salad is not only healthy but quick.
Ingredients
At a glance
Cuisine
Difficulty
Special Diets
Serves
4
- 1 cup frozen green peas
- 12 asparagus spears, cut into 1-inch pieces
- 2 medium carrots, peeled and cut into matchstick-size strips
- 2 oz snow peas, trimmed and cut diagonally in half
- 1 onion, finely sliced
- 4 cups uncooked couscous
- 2 tomatoes, diced into small pieces
- 4 Tbs olive oil
- 2 cups vegetable stock or canned vegetable broth
Methods/steps
- Place carrots, frozen peas and asparagus in a pan of boiling water and cook for approximately 4 minutes. Drain and set aside.
- Heat the olive oil and add the onion and cook for approximately 2 to 4 minutes until tender. Set aside.
- Cook couscous according to package instructions but replace the indicated amount of water with the same amount of vegetable broth. Once the couscous is ready fluff with a fork and transfer to pan with onions and cooked vegetables.
- Add a little soy sauce and a tablespoon of lemon juice. Season with salt and pepper to taste.
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