Couscous Salad with Lemon, Asparagus, and Tomato

Ingredients

• Asparagus

  Raw

  ¾ lb or 340g

• Couscous

  Dry

  1 ½ cup or 260g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 ½ cup cherry tomatoes or 224g

• Red Onion

  Freshdirect

  ¾ small raw or 52g

• Lemon juice

  Raw

  3 tbsp or 45g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Parsley

  Raw

  2 tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring a large pot of well-salted water to a boil. Add the asparagus and cook until just tender, about 3 minutes. Transfer to a colander and rinse under cold water to stop the cooking.
2. Return the water to a boil and add the couscous; cook according to the package directions until tender. Drain the couscous and rinse under cold water.
3. Chop the cooled asparagus into 1/2-inch pieces, then place the couscous and asparagus in a large bowl.
4. Add the tomatoes, red onion, lemon juice, olive oil, parsley, salt, and pepper. Toss gently to combine, taste, and adjust seasoning. Serve at room temperature or chilled.