Pearl Couscous Salad with Lemon, Asparagus, and Tomato

Ingredients

• Asparagus

  Raw

  ¾ lb or 340g

• Couscous

  Cooked

  6 oz, dry, yields or 516g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 ½ cup cherry tomatoes or 224g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Lemons

  Raw, with peel

  1 ½ fruit without seeds or 162g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Parsley

  Raw

  2 tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. 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.
2. Chop asparagues into small 1/2 inch pieces. Drain the couscous and rinse under cold water, place in a large bowl.
3. 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.

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