This asparagus and couscous salad is a delicious side dish for dinner, a picnic, or a healthy option at a party. It can be served hot or cold.

Spring Couscous Salad

Serves: 4

1 1/2 cups water
8 teaspoons olive oil, divided
3 teaspoons low-sodium soy sauce, divided

1 low-sodium bouillon cube
1 cup couscous
1 bell pepper, chopped
2 green onions, sliced
1 1/2 cups sugar snap peas, chopped
3/4 cups asparagus, chopped
1/4 cup lemon juice
2 tablespoons sesame seeds, toasted
1/4 teaspoon ground black pepper

Combine water, 1 teaspoon oil, 1 teaspoon soy sauce, and bouillon cube in a saucepan and bring to a boil.

Place couscous in a mixing bowl and stir in boiling broth mixture. Cover and let stand 5 - 8 minutes. Fluff with a fork.

Stir in pepper and onions. Cover and refrigerate until chilled.

Place peas in the saucepan with 4-5 tablespoons of water. Bring to a boil and place lid on saucepan to steam for 1 minute, until bright green.

Add the asparagus to the saucepan and cover again, steaming for 2 minutes more. Rinse with cold water and drain. Add to couscous.

In a separate mixing bowl, whisk together lemon juice, 7 teaspoons oil, sesame seeds, 2 teaspoons soy sauce, and ground black pepper. Drizzle over couscous and mix well.

Source: Virginia Cooperative Extension