170 Cals 6.5 Protein 30 Carbs 4 Fats
TOTAL TIME:
30 mins
YIELD:5 SERVINGS
COURSE:Lunch, Salad, Side Dish
CUISINE:American
Pearl couscous (otherwise known as Isreali couscous) tossed with asparagus, tomatoes and lemon juice make a vibrant Spring pasta salad that is perfect for lunch, as a side dish, or even to make as a side dish if you are grilling for Mother”s Day this weekend!
INGREDIENTS
6 oz whole wheat pearl couscous
3/4 lb thin asparagus spears, tough ends trimmed
1 1/2 cups grape tomatoes, quartered
1/4 cup red onion, minced
1-1/2 lemons, juiced
1 tbsp extra virgin olive oil
2 tbsp fresh parsley, minced
Kosher salt, to taste
fresh cracked pepper, to taste
INSTRUCTIONS
Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes.
Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking.
Add the couscous to the boiling water and cook according to package directions.
Chop the asparagus into small 1/2 inch pieces.
Drain the couscous and rinse under cold water, place in a large bowl.
Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt and pepper to the bowl.
Taste for salt and pepper and serve room temperature or chilled.
Calories: 170kcal, Carbohydrates: 30g, Protein: 6.5g, Fat: 4g, Sodium: 10mg, Fiber: 5gBlue Smart Points:5Green Smart Points:5Purple Smart Points:1Points +:4
Health & Nutrition
