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.
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.
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!
- 1 bunch asparagus
- 1.5 cups cherry tomatoes, sliced in half
- 8 oz Israeli couscous
- 1 tablespoon vegan butter
- 2 cups veggie broth
- Juice of 1 lemon
- 1/2+ teaspoon cumin
- Salt & pepper to taste
- 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.
- 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.
- 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!
- This dish is wonderful cold, room temperature and even slightly warmed!