Herbed Couscous and Asparagus Salad

Simple couscous takes on the bright essence of the season in this easy-to-prepare salad. Heavily studded with chopped parsley and chives and tossed in a tangy lemon dressing, this dish is bursting with fresh spring flavor.

Erica Policow

Herbed Couscous and Asparagus Salad

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    1 bunch asparagus, trimmed and cut into 2-inch pieces 1 (7.6-ounce) box whole-wheat couscous, prepared according to package directions and cooled
    2 tablespoons fresh lemon juice 1/4 cup chopped parsley
    1 teaspoon Dijon mustard 1/4 cup snipped chives
    1/4 cup extra virgin olive oil 4 ounces crumbled goat cheese
    Salt and pepper, to taste


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Bring a large pot of water to a boil over high heat. Salt the water generously and add the asparagus. Cook 2 to 3 minutes, drain and immediately plunge the asparagus pieces into an ice bath to stop their cooking and help them retain their bright-green color. Drain again and set aside.

    • 2

      In a small bowl, whisk together the lemon juice and Dijon mustard. Slowly drizzle in the olive oil, whisking constantly, until dressing is emulsified. Season with salt and pepper.

    • 3

      Toss the couscous with the asparagus, parsley, chives and goat cheese. Drizzle with the dressing and toss again to coat.

    • 4

      Note: Don’t dress the salad until right before serving—the lemon juice will discolor the asparagus.

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