asparagus couscous salad

asparagus couscous salad

prep time: 20 minutes
cook time: 5 minutes
ready in: 25 minutes

makes: 6 servings, 1 cup each



  • 1 cup water
  • 3/4 cup couscous, uncooked
  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
  • 1/2 cup green or red bell peppers, halved
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup reduced fat feta cheese


  • 2 Tablespoons extra virgin olive oil
  • 1½ Tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a saucepan, bring water to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool for 10 minutes. While couscous is cooling, blanch the cut asparagus by placing in a large pot of boiling water. Cook asparagus until it turns bright green, about 2-5 minutes. Remove asparagus from pot with a slotted spoon and place in large bowl of ice water. Remove from water and dry.
  2. In a small bowl, whisk together the dressing ingredients. In a large bowl, combine all ingredients; mix well. Cover and refrigerate.

per serving: 120 calories, 6g total fat, 1g saturated fat, 5mg cholesterol, 160mg sodium, 15g carbohydrates, 2g dietary fiber, 4g protein