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Lemony Couscous & Asparagus Salad

Vegan Lemony Couscous & Asparagus Salad

I have a wicked case of spring fever, which is being compounded by the fact that one day it’s almost 70 degrees, and two days later I wake up to a couple inches of snow in my yard. Lucky for me, this salad works in either of those scenarios! My Vegan Lemony Couscous & Asparagus Salad is guaranteed* to either make you appreciate the spring-like weather you’re having, or to cheer you up from the non-spring-like weather you’re having.

See? Win-win!

I just love asparagus, and for the past few weeks it’s been on sale at all my local grocery stores. I don’t think I’ve seen it for more than $1.99 a bunch, and often for much less.  Combined with fresh, crisp cherry tomatoes and a light seasoning, this just screams spring is almost here!

Plus it’s great as a side dish, or on it’s own as a quick n’ easy lunch.

Vegan Lemony Couscous & Asparagus Salad

You know what else is here? FRIDAY! It’s time to enjoy the weekend before our alarm clocks go off an hour early on Monday. I plan to get outside and enjoy some sunshine with my pups, maybe use my healed foot a little bit. And if you find yourself in the kitchen with a craving for a light, springy dish, I highly recommend this salad!

Vegan Lemony Couscous & Asparagus Salad

 


 

Lemony Couscous & Asparagus Salad
Serves 4
This side dish is like spring in a bowl!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 bunch asparagus
  2. 1.5 cups cherry tomatoes, sliced in half
  3. 8 oz Israeli couscous
  4. 1 tablespoon vegan butter
  5. 2 cups veggie broth
  6. Juice of 1 lemon
  7. 1/2+ teaspoon cumin
  8. Salt & pepper to taste
Instructions
  1. Cut off the woody ends of the asparagus, then cut the remaining into bite-sized pieces. Steam for 4-5 minutes. It's OK for them to still have a bit of crispness when they're done.
  2. Met the butter in a good sized pot, then add the couscous and allow to brown over medium heat, 3-4 minutes, stirring a couple times.
  3. Add the veggie broth, and bring to a boil. Cover and let simmer for 8-10 minutes, until the liquid is gone and the couscous is al dente. Stir in the cumin, lemon juice, asparagus and tomatoes. Check for taste and add S&P. That's it!
Notes
  1. This dish is wonderful cold, room temperature and even slightly warmed!
That Was Vegan? http://www.thatwasvegan.com/
*This guarantee is guaranteed to not stand up in court! :)

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{ 4 comments… add one }

  • Lisa March 7, 2014, 10:57 am

    NOM NOM! I’ve been working on an organey version of this. Love asparagus this time of year :)

  • wejan March 7, 2014, 2:41 pm

    this looks some kinda good!

  • Annie March 8, 2014, 7:48 am

    When I saw the recipe title, the first word that came to mind was SPRING! We’re also experiencing the ups and downs – gotta be patient – but I’m ready for a new season!

  • Heather March 29, 2014, 5:16 pm

    Yay for asparagus season! Wicked awesome right:)

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