Pearl Couscous Salad with Lemon, Asparagus, and Tomato
Salads
Amount to eat (1 cups)
Time to prepare: 10 mins to prep
Time to cook: 15 mins to cook
Amount to eat (1 cups)

Sugars

Sugar: 0g
Sucrose: 0.2g
Glucose: 1.1g
Fructose: 1.4g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 0.4g
Monounsaturated:2g
Polyunsaturated: 0.4g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 5.1g 21%
Net Carbs: 28
Sodium: 42mg 2%
Potassium: 370.4
Cholesterol: 0

Nutritional Values (g)


Calories: 171 Fat: 3g
Protein: 6g Carbs: 33g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Asparagus (Raw)
3/4 lb / 340 grams
Couscous (Cooked)
6 oz, dry, yields / 516 grams
Cherry tomatoes (Red, ripe, raw, year round average)
1 1/2 cup cherry tomatoes / 224 grams
Onions (Raw)
1/4 cup, chopped / 40 grams
Lemons (Raw, with peel)
1 1/2 fruit without seeds / 162 grams
Olive oil (Salad or cooking)
1 tbsp / 13.5 grams
Parsley (Raw)
2 tbsp / 7.6 grams
Salt (Table)
1 dash / 0.40 grams
Pepper (Spices, black)
1 dash / 0.10 grams

Instructions

Step 1
Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking. Add the couscous to the boiling water and cook according to package directions.
Step 2
Chop asparagues into small 1/2 inch pieces. Drain the couscous and rinse under cold water, place in a large bowl.
Step 3
Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt, and pepper to the bowl. Taste for salt and pepper and serve room temperature or chilled.