Spring Couscous Salad
Author: Katie of Dishin & Dishes
Serves: 6
- INGREDIENTS:
- 1 c. cous cous (dry)
- 31/2 c. water (divided)
- 1 c. asparagus, tough stems snapped off, cut into ¾ inch pieces
- 1 c. frozen or fresh peas
- One large lemon, juiced (3 T.)
- ⅓ c. olive oil
- 2 T honey
- 1 T. parsley, chopped
- 1 T. mint, chopped
- 1 T. chives, chopped
- ½ t. salt
- ¼ t. cayenne
- DIRECTIONS:
- Bring all water to a simmer on high heat.
- Remove from heat and stir in ½ cups of water in with cous cous in heat proof bowl. Cover with plate and let sit 5-7 minutes.
- Return pot with remaining water back on stove and add in asparagus and peas. Simmer 5 minutes.
- Drain and cool in ice water bath.
- In small bowl, squeeze in the juice of one lemon (2-3 T). Whisk in honey. Whisk in olive oil slowly.
- Chop herbs and mix in.
- Fluff couscous after 7 minutes with fork.
- Pour in peas and asparagus.
- Pour dressing over top.
- Mix well and chill, one hour.
Recipe by Dishin & Dishes at https://www.dishinanddishes.com/spring-couscous-salad/
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