Simple Vegetarian Couscous Salad
Are you looking for a quick, healthy salad? How about this vegetarian option?
Servings: 6 servings
- 1 ½ cups Israeli couscous
- 2 tablespoons butter
- 2 ½ cups water
- ½ teaspoon salt
- 1-2 pounds asparagus spears
- 2 tablespoons olive oil
- 1 ½ cups cucumbers, sliced
- 1 ½ cups spring peas, cut in thirds
- ¾ cup radishes, cut into wedges
Preheat oven to 400 degrees. While the oven is preheating, heat your skillet over medium heat. Add butter and allow it to melt and heat with the pan. Add your couscous. Mix for a few minutes, allowing the couscous to toast. Next pour in your water, be careful as it will steam quite a bit. Reduce heat to medium-low. Stir occasionally until it has absorbed all the liquid. While it is cooking, cut the tough ends off your asparagus. Place on a parchment-lined sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Move to the oven and bake until it is just tender. Don't overdo it! The asparagus and couscous should finish at about the same time. You can either serve this warm or allow the asparagus to cool and rinse the couscous with cold water.Combine all ingredients and drizzle generously with the red wine vinaigrette. It is delicious served the day of, or you can use it for meal prep as well. It holds well for up to 3 days. The couscous will absorb a lot of the dressing though, so it might dry a little in a few days. If this happens, make another half batch of the dressing and drizzle again. Now, sit back and enjoy. You deserve it!