Couscous and Roasted Asparagus Salad
 
 
This salad is great because it can be served hot or cold---perfect for a pot luck or feeding a crowd.
Author:
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
  • 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
Directions
  1. 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.
  2. 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.
  3. Dry-toast the pumpkin seeds in a small skillet over medium heat until they begin to brown.
  4. 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!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/09/06/couscous-and-roasted-asparagus-salad/