Ingredients and Weight
- 2 cups Israeli couscous
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon grated lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- Cook the Israeli couscous according to the package directions.
- While the couscous is cooking, steam the asparagus in a steamer basket until tender, about 5 minutes.
- Combine the cooked couscous, asparagus, red onion, parsley, mint, olive oil, lemon juice, lemon zest, salt, and pepper in a large bowl.
- Toss to combine and serve immediately.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 40g
- Protein: 10g
Dish Characteristics:
- Lemony and refreshing
- Colorful and vibrant
- Light and healthy
- Perfect for a summer meal
User Comments:
- "This dish is so flavorful and easy to make. I love the combination of lemon and asparagus."
- "I made this for a party and it was a huge hit. Everyone loved the bright and refreshing taste."
- "This is a great side dish for grilled chicken or fish."
Special Precautions and Tips:
- If you don't have Israeli couscous, you can substitute any other type of pasta.
- You can add other vegetables to this dish, such as chopped carrots, zucchini, or bell peppers.
- For a vegan version, omit the Parmesan cheese.
