5 Servings 15 min Cook
3/4 Lb Asparagus
6 Oz, dry, yields Couscous
1 1/2 Cup cherry tomatoes Cherry Tomatoes
1/4 Cup, chopped Onions
1 1/2 Fruit without seeds Lemons
1 Tbsp Olive Oil
2 Tbsp Parsley
1 Dash Salt
1 Dash Pepper
Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes.
Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking.
Add the couscous to the boiling water and cook according to package directions.
Chop asparagues into small 1/2 inch pieces.
Drain the couscous and rinse under cold water, place in a large bowl.
Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt, and pepper to the bowl.
Taste for salt and pepper and serve room temperature or chilled.
