Lunch or Dinner
Pear (Israeli) Couscous Salad
Pearl (Israeli) Couscous Salad
Makes: 6 Servings
Each serving contains: 0- Protein, 1- Carb, 2- Vegetables, 1- Fat
Ingredients:
Makes: 6 Servings
Each serving contains: 0- Protein, 1- Carb, 2- Vegetables, 1- Fat
Ingredients:
- 1 cup Pearl (Israeli) Couscous (Orzo also works well too)
- 1 1/4 cup water (vegetable and/or chicken stock also work well too but are not required)
- 1/4 tsp Turmeric
- Salt & Pepper
- 10 cups Asparagus (trimmed and cut into 2 inch pieces)
- 2 cups (packed) Arugula
- 1/4 cup Parsley, finely chopped
- 1 Lemon, zested
- 4 Tbsp Lemon juice
- 3 Garlic cloves, minced
- Salt & Pepper, to taste
- 6 Tbsp Olive Oil
- Place lemon zest, juice, garlic, salt and pepper in a medium to large bowl.
- Add oil and whisk until combined.
- When preparing the couscous, get a medium sized sauce pan and put it on medium flame heat. Add couscous to pan and let toast for a minute or two, stirring occasionally. Add 1 1/4 water (vegetable and chicken broth work great too), season with salt, pepper, and 1/4 tsp turmeric. Stir. Bring to a boil then turn down heat and let the couscous simmer for about 5 to 10 minutes, or until cooked. Cool properly.
- When preparing your asparagus, after you cut/snap the ends off, cut the stalks into 2 inch pieces. Blanch the asparagus in boiling water until they turn bright green, this should only take a couple minutes, depending how thick the stalks are. Once asparagus has turned bright green, drain out hot water into a colander and rinse with cold water. This will stop the cooking process to prevent them turning mushy.
- Add cooled couscous and asparagus to the dressing bowl.
- Add arugula and chopped parsley. Mix well.
- Add more lemon juice, salt and pepper, only if needed.
- Serve with a protein for a complete meal. Enjoy!