Recipe: Couscous Salad

Couscous Salad
Recipe type: Side Dish
Serves: 4
  • 2 cups couscous
  • 2 cups low-sodium chicken stock
  • 1½ pound asparagus, cooked and cut into ½-inch pieces
  • 2 cups grape or cherry tomatoes, halved
  • ½ lemon
  1. Bring the chicken stock to a boil.
  2. Add the couscous.
  3. Put a tight-fitting lid on the pot and remove from the heat.
  4. Let the pot stand for 5 minutes, then fluff the couscous with a fork.
  5. Add tomatoes and cooked asparagus.
  6. Toss to combine all ingredients.
  7. Spritz with lemon juice.

Sometimes I like to add a sprinkle of feta cheese, just for a little something extra!

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