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.
|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|
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.
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.
Toss the couscous with the asparagus, parsley, chives and goat cheese. Drizzle with the dressing and toss again to coat.
Note: Don’t dress the salad until right before serving—the lemon juice will discolor the asparagus.
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