Spring Veggie Couscous Salad
User Reviews
4.9
24 reviews
Excellent
Spring Veggie Couscous Salad
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 cups pearl couscous (300 grams)
- 2 cups asparagus (1 bunch / 200 grams)
- 1 cup corn, roasted on the cob and cob removed (150 grams)
- 1 cup cucumber, chopped (135 grams)
- 10 oz baby heirloom tomatoes, halved (284 grams)
- 3 tbsp parsley, chopped
- 3 garlic cloves, minced
- 1 tsp olive oil
Dressing
- 2 tbsp olive oil
- 2 tbsp champagne or sweet white wine vinegar
- 1 lemon, juiced and zested
- 1 tsp Flavor God Lemon and Garlic Seasoning
Instructions
- Pre-heat oven to 400 degrees. Line a baking sheet with aluminum foil. Toss tomatoes with 1 tsp olive oil and minced garlic. Season with salt and pepper. Roast for 20 minutes, then set aside to cool.
- Whisk dressing ingredients in a small bowl.
- Cook couscous according to package directions, then rinse with cold water and toss with dressing in a large bowl.
- Place trimmed asparagus in a microwave safe dish and cover with a very damp paper towel. Microwave for 2 1/2 minutes until asparagus is bright green. Add asparagus to an ice bath to stop the cooking. Drain and pat dry, then chop into 1-2" chunks.
- Add all remaining ingredients to the couscous and toss until evenly coated with dressing.
Nutrition Information
Show Details
Calories
169kcal
(8%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
4g
(6%)
Sodium
16mg
(1%)
Potassium
155mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Sodium | 16mg | 1% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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