Lemon Asparagus Couscous Salad

If you are a lemon lover, you will love this couscous salad! It has all the flavors of summer in one bite, from juicy cherry tomatoes to crisp asparagus spears to dreamy lemon dressing. You will be hooked by just one bite of this Lemon Asparagus Couscous Salad.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: American, Italian

Keyword: cold salad, coucous, healthylunch, homemadesalad, lemon, lemonsalad, lunchtime

Servings: cups

Calories: 420kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 large bowl
1 saucepan to cook the couscous
1 frying pan to cook the asparagus
1 mason jar with a lid for the dressing

Ingredients

For the salad

1 cup dry couscous
1 cup veggie stock or water *to cook the couscous in
1 teaspoon vegan butter or olive oil *for the couscous
1 cup asparagus spheres
1 tablespoon avocado oil *to cook the asparagus in
1 ½ cup cherry tomatoes, halved
⅓ cup green onion, sliced
¾ cup micro greens
¼ cup slivered almonds
1 cup homemade lemon vinaigrette *Or more as desired

For the dressing

½ cup extra virgin olive oil
1 lemon, zested
juice from 1 lemon
¼ cup apple cider vinegar
1 tbsp maple syrup
3 garlic cloves, minced
salt and pepper to taste

Instructions

Cook the couscous according to package instructions then transfer to a large bowl to cool.
Heat a tablespoon of avocado oil in a pan over medium heat. Add the chopped asparagus spheres along with a teaspoon of salt. Cook them only for a few minutes until they turn bright green. The goal is to keep them crunchy. Then set them aside to cool.
Assemble the salad. To the bowl of couscous, add the remaining ingredients, including cherry tomatoes, asparagus, green onion, slivered almonds, microgreens, and finish with the dressing.
For the dressing, add all of the ingredients to a mason jar, secure the lid, and shake well.
Pour as much dressing as you'd like over the salad and toss well. *I like to pour about 5/6 of it and save the rest in the fridge for leftovers.
Ideally, place it in the fridge to chill for at least an hour.

Notes

Storage:

This salad can last in the fridge for about 2-3 days.

Tips + Modifications:

This salad is best served chilled.

Save any extra dressing in the fridge for leftovers, as couscous soaks up a lot of dressing. Toss in additional dressing as needed.

If you aren't a lemon or garlic lover, simply reduce the amount.

Nutrition