Primavera Couscous And Arugula Citrus Salad with Ashley Neal, Local Farm OK
1 cup dried Israeli Couscous
1/2 pound asparagus – trimmed and cut into 2-inch pieces
1 pint Grape Tomatoes – halved
1 Lemon – zested - divided
1/2 cup Olive Oil
3 Garlic Cloves – minced or pressed
2 cups Arugula
Drizzle of Olive Oil and Balsamic
To prep the couscous, bring water to a boil and add couscous. Bring back to a boil and cook for 5 minutes. Add prepped asparagus to the pot and cook for 3 minutes more. Drain and set aside in a pretty bowl.
While the couscous is cooking, place the prepped tomatoes,1/2 the zest and generous pinch of flaky salt in a bowl. Heat the oil and garlic in a sauce pan over medium heat for 3 minutes. The garlic will smell amazing and begin to turn caramel in color. Remove from heat and pour over the tomatoes. Immediately add to the couscous and asparagus. Toss gently in a bowl to combine.
To prep the arugula, place it in a bowl and drizzle with desired amount of oil and balsamic. Add the remaining zest and a pinch of flaky salt. Toss lightly.
Grab some pretty plates. Spoon some couscous on each plate. Top with the arugula citrus salad. Enjoy every bite! This is amazing served warm, room temperature, or cold.