Lemon Asparagus Couscous Salad (vegan)
If you love bright, fresh flavors, you'll want to make this Lemon Asparagus Couscous Salad. With juicy cherry tomatoes, crisp asparagus, and a zesty lemon dressing, it’s an easy, healthy side dish perfect for spring and summer.
Servings: 5 cups
Calories: 420kcal
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.
- Make the dressing. Add all of the ingredients to a mason jar, secure the lid, and give it a good shake. Set it aside. This includes olive oil, lemon zest, lemon juice, apple cider vinegar, maple syrup, garlic, salt, and pepper.
- 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:
Store leftovers in the fridge for up to 3 days.
Tips and 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
Serving: 1cup | Calories: 420kcal | Carbohydrates: 36g | Protein: 7g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Sodium: 206mg | Potassium: 300mg | Fiber: 4g | Sugar: 5g | Vitamin A: 597IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 2mg