This fresh, summery and simple asparagus couscous salad is tossed with asparagus, whole wheat couscous, red onions, kalamata olives and homemade vinaigrette. This is definitely a tasty and vibrant summer meal.
In a medium heatproof bowl, pour 1 cup boiling water over the couscous.
Cover and let sit for 5 minutes.
Uncover, fluff with a fork, and set aside to let cool for 5 minutes more.
In a medium-sized skillet, heat olive oil over medium high heat.
Add garlic and cook for about 30 seconds.
Add asparagus. Cook and stir about 4 minutes or until tender-crisp.
In the same bowl used to cook the couscous, add asparagus and all the remain ingredients. Stir really well along with the homemade vinaigrette. Taste and adjust the seasoning if you think it is necessary. Serve immediately.
Salad, Side Dish
Salad, side dish, vegan, vegetarian
Nutrition InformationAmount per serving (1/4) — Calories: 148, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 261mg, Potassium: 106mg, Carbohydrates: 12g, Fiber: 2g, Sugar: 1g, Protein: 3g