Spring Vegetable Couscous Salad

Spring Vegetable Couscous Salad

Spring is finally starting to be “sprung”. It kind of felt like it was never coming this year in New Jersey. But, that didn’t stop me from willing it for weeks to come. One way I did that was with whipping up light dishes like today’s Spring Vegetable Couscous Salad.

As many of you know, our family recently welcomed our first child! It’s been the most exciting, challenging, rewarding and exhausting few weeks of my life! And cooking was on complete halt for a little while there. But once I finally got back into the kitchen for short spurts it felt so nice!!

I started with making some Sun Basket meals. They are SO convenient with quick, healthy, balanced meals that take about 30 minutes or less to make. If you want to try for yourself I have a code for $45 off your first time order. I also want to call out that my with my latest order (and yess I paid myself, this is not a sponsored post!) it was noticed that they now provide the options to upgrade to organic meat options etc. I love how consumer conscious they are!


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Ok sorry for the big side bar! Back to the Spring salad. These first few cooking sessions I needed to be super quick with the meals. I never know how long I’ll have before the little one starts to wind up and need some love and attention! So you’ll start to see some uncomplicated and convenient meals for small families (like mine), or even solo cooks, on the go in the coming weeks.

This salad showcases bright, in season, greens like asparagus and peas. The light lemon dressing adds a burst of clean and crispness. And the couscous easily soaks up all the flavors for a refreshing cool salad.

Eat it on the side with grilled chicken, bag it up for your week day lunch, or top it with some sautéed shrimp for a balanced meal.

…all for the love of dish
Missy

Spring Vegetable Couscous Salad

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6-8 servings

Ingredients

  • For the Salad:
  • 1 cup dry cous cous
  • 1 cup water
  • 2 tbsp olive oil
  • 1/2 cup fresh or canned sweet peas
  • 1 cup asparagus, chopped
  • 1/4 cup chives, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • For dressing:
  • Juice of 1 lemon
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat oven to 400 degrees. Wash and chop chives and asparagus. Put chives aside. Toss asparagus with 1 tbsp olive oil and 1/2 tsp each salt and pepper. Put on lined baking sheet and bake for 20 minutes.
  2. Meanwhile cook cous cous. Bring 1 cup water and 1 tbsp olive oil to a boil. Add cous cous. Stir and then remove from heat. Cover and let sit for 10 minutes.
  3. Heat the peas for 5 minutes over medium heat in a small sauce pan.
  4. Make the dressing. Mix together all ingredients (oil, lemon juice, vinegar, salt and pepper) and shake or stir well.
  5. In a large bowl, add cous cous, reserved chives, roasted asparagus, heated peas. Mix. Stir in dressing and toss.
  6. Let the salad come to room temperature and refrigerate for at least 2 hours. Serve cool.
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