Asparagus Couscous Salad with Dill Vinaigrette
A mix of sautéed asparagus and peas, tender pearl couscous, lots of greens, and a flavorful dill vinaigrette make for a perfect spring side dish in this hearty asparagus couscous salad.
Servings 6 servings
Calories 312kcal
Ingredients
Asparagus Couscous Salad
- 1 tablespoon extra-virgin olive oil
- 1/2 lb fresh asparagus, ends trimmed and cut into 1-inch spears
- 1-1/2 cups frozen peas
- 2 medium cloves garlic, minced
- Salt and pepper to taste
- 4 cups cooked pearl couscous
- 1-1/2 cups firmly-packed arugula
- 1/2 cup crumbled feta cheese
Dill Vinaigrette
- 1/3 cup freshly-squeezed lemon juice
- 1 tablespoon honey or agave nectar
- 1 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- 3 tablespoons minced fresh dill
- Salt and pepper to taste
Instructions
Asparagus Couscous Salad
- Heat olive oil in a large skillet over medium-high heat. Add asparagus and sauté 3-5 minutes until asparagus is tender. Add peas and garlic and cook an additional 2-3 minutes until peas are heated through. Remove from heat, season with salt and pepper to taste, and allow to cool slightly.
- In a large bowl, combine asparagus-pea mixture, cooked couscous, arugula, and feta. Set aside for a moment.
Dill Vinaigrette
- In a medium bowl, whisk lemon juice, honey, and mustard together until smooth. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Whisk in dill and season vinaigrette with salt and pepper to taste.
- Pour vinaigrette over salad and toss evenly to coat. Season salad with salt and pepper to taste and refrigerate until ready to serve. Enjoy!
Notes
Storing Instructions
Store salad in refrigerator up to 6 days.
Nutrition
Serving: 8 oz salad | Calories: 312kcal | Carbohydrates: 32.7g | Protein: 8.4g | Fat: 17.2g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 162mg | Potassium: 297mg | Fiber: 4.1g | Sugar: 6.2g | Calcium: 123mg | Iron: 2mg