Monday, April 23, 2012
Israeli Couscous Salad with Roasted Asparagus, Artichokes, & Spinach
This recipe called out to me to make this spring. I love Asparagus especially in the spring, and artichokes in anything is good for me. This turned out to be so easy and really light. It was great as a side dish to our steak and great as a meal for lunch the next day. I will definitely make this again and again.
Israeli Coucous Salad with Roast Asparagus, Artichokes, & Spinach
From: Two Peas and Their Pod
Prep time: 5 minutes
Cook time: 25 min
3 cups water
1 1/2 cups dry Israeli Couscous
1/2 - 1 lb of asparagus spears
Juice of 2 lemons, divided
1 cup jarred artichoke hearts, drained and chopped
1 cup chopped fresh spinach
Parmesan cheese, for sprinkling
salt & pepper
1. In a medium saucepan, bring three cups of water to a boil. Add a generous pinch of salt, stir in the Israeli couscous. Reduce heat to a simmer. Simmer until couscous is just tender, with a slight bite, about 10 minutes. Drain into a fine mesh strainer, set aside.
2. While couscous is cooking, roast the asparagus. Preheat the oven to 400 degrees. Place asparagus spears on a large baking sheet and drizzle with olive oil and juice from 1/2 of one lemon. Season with salt and pepper, to taste. Roast for 10-12 minutes or until spears are tender. Cut into one inch pieces.
3. In a large bowl, combine Israeli couscous, asparagus spears, artichokes and spinach. Squeeze lemon juice from remaining half and other lemon over the salad. Stir well. Sprinkle salad with Parmesan cheese and season with salt and pepper to taste. Serve (cold or warm).