This couscous is so packed with bright, crunchy veggies that it almost feels like a salad! 🙂
Spring Pea and Asparagus Pearl Couscous
Ingredients
- ¾ cup dry pearl couscous, cooked and cooled
- 1 bunch asparagus, ends removed
- 1 ½ cups fresh English peas
- 1 lemon, juice and zest
- 1 tsp champagne vinegar
- ¼ cup extra virgin olive oil
- ½ tsp Dijon mustard
- salt and pepper
- ½ cup shredded Parmesan cheese, or more if preferred
Instructions
- Cook the pearl couscous per package instructions (this will take about 10 minutes), then strain and cool the couscous.
- Bring a large pot of water to boil. Meanwhile, wash the asparagus and peas. Remove the ends of the asparagus and discard. Chop the remaining asparagus into one inch pieces.
- Prepare a large bowl of ice water. Blanch the peas and asparagus in the boiling water for approximately two minutes. Remove with a strainer and immediately put into the ice water. After a few minutes, drain the ice water.
- In another large bowl, add the cooked and cooled couscous and the peas and asparagus. Zest the lemon into the bowl.
- In a small bowl, add the juice of the lemon, champagne vinegar, Dijon mustard, olive oil and salt and pepper to taste. Mix together until fully combined.
- Pour the dressing over the couscous and vegetables, and add as much shredded Parmesan cheese as you prefer. Mix everything together and add salt to taste.
