Description
A refreshing and vibrant salad featuring couscous, fresh vegetables, and a zesty lemon basil pesto.
Ingredients
Scale
- 1 cup couscous
- 1 ¼ cups vegetable broth
- 1 cup fresh spinach, chopped
- 1 cup cucumber, diced
- 1 cup green peas (fresh or frozen)
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- ½ cup fresh basil leaves
- ¼ cup lemon juice (about 2 lemons)
- ¼ cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese (optional)
Instructions
- In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- While the couscous is resting, prepare the vegetables. In a skillet over medium heat, add a splash of olive oil. Sauté the asparagus for about 3-4 minutes until tender. If using frozen peas, add them to the skillet in the last minute of cooking.
- In a blender or food processor, combine the basil leaves, lemon juice, olive oil, minced garlic, salt, and pepper. Blend until smooth to create the lemon basil pesto.
- In a large mixing bowl, combine the fluffed couscous, sautéed asparagus and peas, chopped spinach, and diced cucumber.
- Drizzle the lemon basil pesto over the salad and toss gently to combine. Adjust seasoning with salt and pepper if needed.
- If desired, sprinkle grated Parmesan cheese on top before serving.
Notes
- For added protein, consider mixing in some cooked chickpeas or grilled chicken.
- Substitute quinoa for couscous for a gluten-free option, adjusting the cooking time according to package instructions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg