Spring Veggie Couscous Salad

This cold pasta salad is packed with veggies and perfect for spring or summer! It's tossed with a lemony vinaigrette and fresh parsley.

recipe
About Recipe
Spring Veggie Couscous Salad

This cold pasta salad is packed with veggies and perfect for spring or summer! It's tossed with a lemony vinaigrette and fresh parsley.

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
  • 2 tbsp olive oil
  • 2 tbsp champagne or sweet white wine vinegar
  • 1 lemon, juiced and zested
  • 1 tsp Flavor God Lemon and Garlic Seasoning
  • 1 tsp salt
Directions :

  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. Add more salt to taste, if desired.

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