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
- 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 is 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.
