Lemony Israeli Couscous with Asparagus

Try this lemony Israeli couscous salad during asparagus season, great for lunch or as a side to grilled meats.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 446 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 1 lemon, zested and juiced
• 1 cup pearl (Israeli) couscous
• 1 shallot, sliced
• 1 bunch asparagus, cut into 1-inch pieces
• 1.5 cups boiling water
• 1.5 tablespoons olive oil, divided

Recipe Instructions

Step 1

Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.

Step 2

Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.

Step 3

Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.