Ingredients
For the salad:
- 1 cup couscous (200 g)
- 1 bunch asparagus, trimmed, blanched and sliced diagonally (500 g)
- 6 artichoke hearts (preferably fresh from a delicatessen), quartered drained and coarsely chopped (about 250 g)
- 4 green onions chopped (including green parts)
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 15 or more cherry tomatoes, halved
- sea salt and freshly ground pepper, to taste
- freshly grated parmesan cheese, as garnish
For the dressing:
- 6 tablespoons extra-virgin olive oil
- Juice of 3 lemons
- 1 large garlic clove, minced
- 1 tablespoon chopped fresh basil
- sea salt and freshly ground pepper, to taste
Instructions
- Prepare the couscous according to package instructions. Cover and let stand for about 10-15 minutes. Once the water is absorbed, fluff with a fork.
- Meanwhile, snap off the woody ends of the asparagus. Place the asparagus in a large skillet and add just enough water to cover the bottom of the pan (about 60–100 ml). Cover with a tight-fitting lid and bring to high heat. Steam for 2–3 minutes (or up to 5 minutes for thicker spears), until bright green and tender-crisp. Once cooled, drain well and cut spears into 2–3 pieces on a diagonal.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, and basil. Season with salt and pepper.
- in a large serving bowl, gently toss together the couscous, asparagus, artichokes, green onions, basil, parsley and tomatoes.
- Pour the dressing over the couscous salad and toss again until combined. Season with salt and pepper, if desired. Garnish with grated parmesan and serve. Enjoy!
Nutrition
Notes
- This salad can be made in advance and will keep in the refrigerator for 2-3 days.