4.9 from 24 votes
Spring Veggie Couscous Salad
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 10 servings
Calories: 169 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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
% 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.