ISRAELI COUSCOUS AND ASPARAGUS SALAD

Israeli Couscous And Asparagus Salad In A Bowl

ISRAELI COUSCOUS AND ASPARAGUS SALAD

by | Apr 10, 2023

I’ve held onto this recipe for Israeli Couscous And Asparagus Salad since last summer. I really love it, but I wanted it to arrive in your inbox right on top of asparagus season so that you would have the opportunity to experience maximum flavor.

When I first saw asparagus growing during the Asparagus Festival At Verrill Farm in Concord, Massachusetts, I was shocked. I think I was expecting one plant to shoot off a number of asparagus spears so, it just shows how uneducated I was about asparagus at the time.😂😂 The spears look like big green pencils sticking out of the ground at maturity.

I see that this season, Verrill Farm is offering an Asparagus Tour & Boxed Lunch – Saturday, May 27th – 11AM to 1PM. It’s definitely worth the trip if you’re in the area, and if not, seek out an asparagus event in your location.

Asparagus Growing In Field

Additionally, if you’ve never enjoyed Israeli couscous, you’re in for a treat. It’s different from traditional couscous which may come as a surprise to you because it is actually extruded pasta which is toasted. Traditional couscous is made by hand. It’s often hard to find in grocery stores because sometimes it’s placed in the pasta section and other times it’s in the rice section. Israeli couscous was first made in Israel in the 1950s as a substitute for rice, which was in short supply. This might explain why we sometimes find it with the rice.

Enjoy this beautiful salad over the next few months with the flavorful Lemon Thyme Vinaigrette. You and your guests will be delighted.

“Plant seeds of happiness, hope, success, and love; it will all come back to you in abundance. This is the law of nature.” – Steve Maraboli

Israeli Couscous And Asparagus Salad In A Bowl
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Israeli Couscous and Asparagus Salad

Enjoy this colorful Israeli Couscous And Asparagus Salad at the height of asparagus season with the bright, flavorful Lemon Thyme Vinaigrette.
Prep Time30 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Keyword: summer, Vegan, Vegetarian
Servings: 8
Calories: 290kcal

Equipment

  • 2 Medium bowls one to mix lemon thyme vinaigrette and one for ice bath
  • 1 Whisk
  • 1 Large stainless steel pot
  • 1 Colander
  • 1 Large Bowl
  • 1 Wooden spoon

Ingredients

Lemon Thyme Vinaigrette

  • ½ cup extra virgin olive oil
  • ½ teaspoon lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon maple syrup
  • 1 clove garlic minced
  • 2 Tablespoons chopped fresh thyme
  • ½ teaspoon salt or more to taste
  • ¼ teaspoon pepper or more to taste

Israeli Couscous And Asparagus Salad

  • 1 cup uncooked Israeli couscous
  • 1 pound asparagus thick stem removed, remainder cut into 1 inch pieces
  • 1 cup frozen green peas
  • 1 yellow bell pepper medium dice
  • 1 red bell pepper medium dice
  • 8 scallions thinly sliced, both white and green parts
  • ½ cup toasted pistachios
  • 1 cup grape tomatoes cut in half

Instructions

  • In a medium bowl whisk together the extra virgin olive oil, lemon zest, lemon juice, Dijon mustard, maple syrup, garlic, thyme, salt and pepper. Set aside.
  • Cook couscous in a large stainless steel pot according to package directions. Drain.
  • Add the couscous to a large bowl and stir in a small amount of the Lemon Thyme Vinaigrette to keep the couscous from sticking together.
  • Fill the same stainless steel pot that you cooked the couscous in with water. Bring to a boil and add the asparagus.
  • Cook the asparagus until al dente, about 3-5 minutes depending on thickness.
  • Drain and place in an ice bath to stop the cooking. Once completely cooled, drain again.
  • Rinse the frozen peas under cold water until thawed. Drain.
  • Add the asparagus, peas, yellow pepper, red pepper, scallions and pistachios to the bowl with the Israeli couscous. Stir to combine. Salad can be prepared up to this point and placed in the refrigerator until ready to serve.
  • When ready to serve, add the grape tomatoes to the bowl with the asparagus and Israeli couscous.
  • Whisk the lemon thyme vinaigrette again until emulsified and pour it over the salad ingredients. Stir gently with a wooden spoon to incorporate.

Notes

The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.

Nutrition

Calories: 290kcal | Carbohydrates: 28g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 161mg | Potassium: 436mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1454IU | Vitamin C: 68mg | Calcium: 54mg | Iron: 3mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I love to hear from you.

You’ll need the following ingredients for this Israeli Couscous And Asparagus Salad…

Lemon Thyme Vinaigrette


Extra virgin olive oil-½ cup
Lemon zest-½ teaspoon
Freshly squeezed lemon juice-¼ cup
Dijon mustard-1 teaspoon
Maple syrup-½ teaspoon
Garlic-1 clove
Fresh thyme-2 Tablespoons chopped
Salt-½ teaspoon or more to taste
Pepper-1/4 teaspoon or more to taste


Israeli Couscous And Asparagus Salad


Uncooked Israeli couscous-1 cup
Asparagus-1 pound
Frozen green peas-1 cup
Yellow bell pepper-1
Red bell pepper-1
Scallions-8
Toasted pistachios-½ cup
Grape tomatoes-1 cup

Let’s get going…

In a medium bowl whisk together the extra virgin olive oil, lemon zest, lemon juice, Dijon mustard, maple syrup, garlic, thyme, salt and pepper. Set aside.


Cook couscous in a large stainless steel pot according to package directions. Drain.


Add the couscous to a large bowl and stir in a small amount of the Lemon Thyme Vinaigrette to keep the couscous from sticking together.


Fill the same stainless steel pot that you cooked the couscous in with water. Bring to a boil and add the asparagus.


Cook the asparagus until al dente, about 3-5 minutes depending on thickness.


Drain and place in an ice bath to stop the cooking. Once completely cooled, drain again.


Rinse the frozen peas under cold water until thawed. Drain.


Add the asparagus, peas, yellow pepper, red pepper, scallions and pistachios to the bowl with the couscous.

Salad can be prepared up to this point and placed in the refrigerator until ready to serve.

When ready to serve, add the grape tomatoes to the bowl with the asparagus and Israeli couscous.

Whisk the lemon thyme vinaigrette again until emulsified and pour it over the salad ingredients. Stir gently with a wooden spoon to incorporate.

Enjoy…

Israeli Couscous And Asparagus Salad In a Bowl

Lemon Thyme Vinaigrette In Pitcher With Spoon And Napkin
Lemon Thyme Vinaigrette

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I love to hear from you.

Check out these tasty salads from Chasing Beans…

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