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5 from 4 votes
Spring Veggie Couscous Salad
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Servings: 10 servings (generous 3/4 cup per serving)
Calories per serving: 169 kcal
Ingredients
  • 2 cups pearl couscous (300 grams)
  • 2 cups asparagus (1 bunch / 200 grams)
  • 1 cup corn, roasted on the cob and cob removed (150 grams)
  • 1 cup cucumber, chopped (135 grams)
  • 10 oz baby heirloom tomatoes, halved (284 grams)
  • 3 tbsp parsley, chopped
  • 3 garlic cloves, minced
  • 1 tsp olive oil
Dressing
Instructions
  1. Pre-heat oven to 400 degrees.  Line a baking sheet with aluminum foil.  Toss tomatoes with 1 tsp olive oil and minced garlic.  Season with salt and pepper.  Roast for 20 minutes, then set aside to cool.

  2. Whisk dressing ingredients in a small bowl.

  3. Cook couscous according to package directions, then rinse with cold water and toss with dressing in a large bowl.

  4. Place trimmed asparagus in a microwave safe dish and cover with a very damp paper towel.  Microwave for 2 1/2 minutes until asparagus is bright green.  Add asparagus to an ice bath to stop the cooking.  Drain and pat dry, then chop into 1-2" chunks.

  5. Add all remaining ingredients to the couscous and toss until evenly coated with dressing.

Nutrition Facts
Spring Veggie Couscous Salad
Amount Per Serving
Calories 169 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 16mg1%
Potassium 155mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.