Couscous Salad
Recipe type: Side Dish
Serves: 4
Ingredients
- 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
Instructions
- Bring the chicken stock to a boil.
- Add the couscous.
- Put a tight-fitting lid on the pot and remove from the heat.
- Let the pot stand for 5 minutes, then fluff the couscous with a fork.
- Add tomatoes and cooked asparagus.
- Toss to combine all ingredients.
- Spritz with lemon juice.
Sometimes I like to add a sprinkle of feta cheese, just for a little something extra!
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