Lemon Asparagus Couscous Salad with Tomatoes
Bright and fresh, this salad fills those darker winter days with flavor and nutrition.
Recipe adapted from Skinnytaste.com.
The DASH diet focuses on low-fat and fat-free dairy, fruits and vegetables, whole grains, and lean protein sources. Try pairing this dish with a refreshing glass of low-fat or fat-free milk, garbanzo beans, grilled chicken breast, or a sprinkle of slivered almonds.
1 cup whole wheat pearl couscous
2 cups low sodium chicken or vegetable broth
¾ pound thin asparagus spears, ends trimmed
1 ½ cups grape tomatoes, quartered
¼ cup red onion, minced
1 ½ lemons, juiced
3 teaspoons extra-virgin olive oil
2 tablespoons fresh parsley, minced
¼ teaspoon salt
½ teaspoon pepper
Heat 1 teaspoon of olive oil over medium heat in a medium sized sauce pan. Add the couscous and sauté until golden brown. Add 2 cups of low-sodium broth of choice and bring to a boil. Reduce the heat, cover, and simmer until the broth is absorbed (about 10 minutes). Removed from heat.
While the couscous is cooking, heat 1 teaspoon of olive oil in a medium pan over medium heat. Chop the asparagus into ½ inch pieces and add to the pan. Sauté for about three minutes until crisp and tender. Remove from heat.
In a large bowl, combine couscous, asparagus, tomatoes, red onion, lemon juice, 1 teaspoon of olive oil, parsley, salt, and pepper. Toss well. Serve at room temperature or chilled.
Per serving: 193 calories, 3 g total fat, 0 g saturated fat, 37 g carbohydrates, 8 g protein, 7 g fiber, 148 mg sodium, 314 mg potassium, 8 mg magnesium, 41 mg calcium