Description
A bright and flavorful couscous salad packed with colorful ingredients and nutrients, perfect for any occasion.
Ingredients
Scale
- 1 cup whole wheat couscous
- 1 cup asparagus, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup scallions, sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh mint, chopped
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup toasted almonds
- 1/2 cup feta cheese (optional)
- 1/4 cup olives (optional)
Instructions
- Cook the whole wheat couscous according to package instructions and let it cool.
- Blanch the asparagus in boiling water for 2-3 minutes, then cool in ice water.
- Combine the couscous, chopped asparagus, halved cherry tomatoes, and sliced scallions in a large bowl.
- Whisk together lemon juice, minced garlic, olive oil, chopped basil, and mint in a separate bowl to create the vinaigrette.
- Pour the vinaigrette over the salad and mix well.
- Add toasted almonds and toss again.
- Serve immediately or refrigerate for later. Optionally, add crumbled feta or olives before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. If using feta or olives, consider storing them separately until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg