This salad is great because it can be served hot or cold—perfect for a pot luck or feeding a crowd.
INGREDIENTS:
1-3/4 C Israeli/pearl couscous (I used a mixture of whole wheat and regular)
2 shallots, minced
2-1/2 C vegetable broth
3 green onions, sliced
1 small bunch asparagus, cut into 1″ pieces
2 tomatoes, diced
1/2 C pumpkin seeds, toasted
zest from one medium lemon
Dash of cinnamon
2 Tbs fresh basil, minced
2 Tbs Earth Balance margarine
1 Tbs garlic
White pepper, black pepper, and salt
Olive oil
DIRECTIONS:
Preheat oven to 425. In a small bowl combine the asparagus, black pepper, salt, and enough oil to coat the asparagus. Line a baking sheet with foil; layer on the asparagus and roast for 10 minutes. Set aside and let cool.
Meanwhile, in a medium sauce pan, melt the margarine and add the shallots and garlic. Cook over medium-high heat for 5 minutes, or until the shallots begin to brown. Add the couscous and combine with the shallots. Pour in the broth, stir and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
Dry-toast the pumpkin seeds in a small skillet over medium heat until they begin to brown.
Remove from the heat and stir in the zest, basil, and cinnamon. Transfer to a bowl and stir in green onions, asparagus, and tomatoes. If serving cold, cover and chill for a few hours and stir in the pumpkin seeds before serving. If serving warm, stir the seeds in now. Season with white pepper and salt. Enjoy!
- 1-3/4 C Israeli/pearl couscous (I used a mixture of whole wheat and regular)
- 2 shallots, minced
- 2-1/2 C vegetable broth
- 3 green onions, sliced
- 1 small bunch asparagus, cut into 1" pieces
- 2 tomatoes, diced
- ½ C pumpkin seeds, toasted
- zest from one medium lemon
- Dash of cinnamon
- 2 Tbs fresh basil, minced
- 2 Tbs Earth Balance margarine
- 1 Tbs garlic
- White pepper, black pepper, and salt
- Olive oil
- Preheat oven to 425. In a small bowl combine the asparagus, black pepper, salt, and enough oil to coat the asparagus. Line a baking sheet with foil; layer on the asparagus and roast for 10 minutes. Set aside and let cool.
- Meanwhile, in a medium sauce pan, melt the margarine and add the shallots and garlic. Cook over medium-high heat for 5 minutes, or until the shallots begin to brown. Add the couscous and combine with the shallots. Pour in the broth, stir and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
- Dry-toast the pumpkin seeds in a small skillet over medium heat until they begin to brown.
- Remove from the heat and stir in the zest, basil, and cinnamon. Transfer to a bowl and stir in green onions, asparagus, and tomatoes. If serving cold, cover and chill for a few hours and stir in the pumpkin seeds before serving. If serving warm, stir the seeds in now. Season with white pepper and salt. Enjoy!
