Lately I have had so many green veggies in my fridge. I often make a big batch of detox veggie soup or green juice with my greens but decided this week to make a green veggie heavy couscous salad. I almost did orzo as the base but at the last minute decided to do couscous. You could also do quinoa, pasta, or farro as the base, whatever you prefer! This salad is tossed with a light pesto vinaigrette using store bought pesto to save time! I also cooked the peas, couscous, asparagus and broccoli in the same pot so as not to dirty up a bunch of dishes. This salad is so bright and vibrant. My kids actually loved this salad which shocked me. They both asked for seconds, so a great way to get your kids to get those green veggies. I find like with most salads this is best served room temperature. Enjoy!
S P R I N G G R E E N C O U S C O U S S A L A D
1 cup pearled couscous
1 head broccoli cut into small pieces
1 bunch asparagus cut into 1 inch pieces
1 cup cooked green peas
1 bunch green onions chopped
1 cup crumbled feta
1 cup mixed fresh herbs- I did basil. chives and parsley
D R E S S I N G
1 cup olive oil
2 tablespoons pesto
juice of 2 lemons
1 teaspoon salt
1 teaspoon pepper
Cook couscous according to package.
Blanch the Broccoli and asparagus. I used the same pot and boiled both about 4-5 minutes the added to an ice bath halt the cooking.
Combine the couscous, cooked green peas, blanched broccoli, asparagus, green onions, chives, basil, parsley and feta in a bowl.
Mix all the dressing ingredients and pour over couscous veggie mixture. Toss all together – add more lemon juice or salt and pepper if needed. Right before serving I grated a little fresh Parmesan cheese on the top.
+ view comments