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Asparagus Couscous Salad_

Asparagus Couscous Salad Recipe

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.
Course Salad, Side Dish
Cuisine American
Keyword Salad, side dish, vegan, vegetarian
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 4 people
Calories 148kcal



  • 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.


  • Make sure to cut off the woody ends of the asparagus and discard them. 
  • You can swap for shallots if you do not have red onions.
  • You can use regular couscous if you prefer.
  • To store: I recommend not adding the dressing to the asparagus couscous salad if you plan on storing it in the fridge as it can get soggy. This salad lasts for up to 4 days in the fridge when stored separately.


Serving: 1/4 | Calories: 148kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 261mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g