Pearl Couscous and Vegetable Salad
Ingredients
Dressing
- 2 tbsp olive oil
- 2 tbsp vinegar
- Juice of 1 lemon
- 1 tbsp dried oregano
- 2 tsp dried parsley
- 1 tbsp dijon mustard
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp pepper
- 2 to 3 tsp agave
Main
- 2 cups pearl couscous (uncooked)
- 1.5 tbsp oil
- 1/2 tsp kosher salt
- 2 bell peppers, diced
- 1 shallot or about 1/3 red onion, finely chopped
- 2.5 cups sliced cherry tomatoes or diced fresh tomatoes
- 1.5 cups marinated artichoke hearts, drained and roughly chopped
- 1 can chickpeas, drained and rinsed
- 1 cup asparagus, diced
- 1/3 cup (packed) chopped fresh basil and parsley
- Extra lemon juice for serving
Preparation
Add couscous and oil to a saucepan and toast over medium heat for around 5 minutes, stirring every so often. Add 2.5 cups boiling water and cook covered at low simmer until water absorbed.
While couscous is cooking, saute the peppers and shallot or onion in a bit of oil, seasoned with salt and pepper, for 3 minutes. Add asparagus and cook for a few minutes until crisp-tender. Set aside.
Whisk together the dressing.
Slice tomatoes, and chop artichoke hearts and herbs.
Combine everything in a large mixing bowl. Taste and add more lemon juice if desired.
