Pearl Couscous Salad With Lemon Asparagus And Tomato

Ingredients:

• 6 oz whole wheat pearl couscous

• ¾ lb thin asparagus spears, tough ends trimmed

• 1 ½ cups grape tomatoes, quartered

• ¼ cup red onion, minced

• 1 ½ lemons, juiced

• 1 tbsp extra virgin olive oil

• 2 tbsp fresh parsley, minced

• Kosher salt, to taste

• fresh cracked pepper, to taste

Preparation:

1. Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking.

2. Add the couscous to the boiling water and cook according to package directions. Drain the couscous and rinse under cold water, place in a large bowl.

3. Chop asparagus into small ½ inch pieces and add the tomatoes, red onion, lemon juice, olive oil, parsley, salt and pepper to the bowl. Taste for salt and pepper and serve room temperature or chilled.

Servings: 5 • Size: 1 cup • Calories: 170 • Fat: 4 g • Carb: 30 g • Fiber: 5 g • Protein: 6.3 g • Sugar: 0.0 g• Sodium: 10 mg (without the salt) • Cholest: 0 mg

Couscous tossed with asparagus, tomatoes and lemon juice makes a vibrant spring pasta salad that is perfect for lunch, or as a side dish if you are grilling for Memorial Day weekend. This salad can be served at room temperature or chilled.

Makes 5 ½ cups