Tuesday, April 23, 2019

Couscous and asparagus salad

Couscous and asparagus salad

Sometimes young people are hesitant to try new things. This couscous and asparagus salad was a great success with the seven young missionaries from the Church of Jesus Christ of Latter-day Saints who recently had dinner with me in my apartment in Pristina, Kosovo.


  • 8 oz whole wheat couscous
  • 1 lb thin asparagus spears, tough ends trimmed
  • 3 medium tomatoes, cut to bite size
  • 1/4 cup red onion, minced
  • 1 lemon, juiced
  • 1-2 tbsp extra virgin olive oil
  • 2 tbsp fresh parsley, minced
  • salt to taste
  • fresh cracked pepper, to taste


  1. Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes.
  2. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking.
  3. Add the couscous to the boiling water and cook according to package directions.
  4. Chop the asparagus into small 1/2 inch pieces.
  5. Drain the couscous and rinse under cold water, place in a large bowl.
  6. Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt and pepper to the bowl.
  7. Taste for salt and pepper and serve room temperature or chilled.

Nutrition Information

Yield: 5 servings, Serving Size: a little over 1 cup
  • Amount Per Serving:
  • Weight Watcher Points: 5
  • Calories: 170 calories
  • Total Fat: 4g
  • Saturated Fat: g
  • Cholesterol: 0mg
  • Sodium: 10mg
  • Carbohydrates: 30g
  • Fiber: 5g
  • Sugar: 0g
  • Protein: 6.5g

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