Israeli Couscous Salad with Asparagus, Artichokes, & Spinach
Ingredients
The salad
-
1½
cups
dry Israeli Couscous
-
14
spears
asparagus
-
1
cup
jarred artichoke hearts, drained and chopped
-
1
cup
chopped fresh spinach
-
Parmesan cheese
for sprinkling
optional
The dressing and cooking
-
3
cups
water
-
½
tablespoon
olive oil
-
Juice of 2
lemons
divided
-
Salt
to taste
-
Pepper
to taste
Instructions
- Boil water in a medium saucepan and add salt and Israeli couscous, then simmer until tender.
- Roast asparagus with olive oil and lemon juice at 400°F until tender, then cut into pieces.
- Combine couscous, asparagus, artichokes, and spinach in a bowl, add lemon juice, and mix well.
- Sprinkle with Parmesan cheese if desired, season with salt and pepper, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
5mg
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