White Bean Asparagus Salad Over Couscous. What a mouthful! Maybe I should just call it “couscous salad.” But, that doesn’t sound AS intriguing! This salad was the new recipe that my dad and I tried last week from our trusty Clean Eating Magazine. It was a success! There are so many flavors bouncing around in the salad: the zing from the dill, sweetness from the apple cider vinegar, the unsuspected tang from the baby corn (my favorite part!) and the buttery texture from the couscous itself. Everything is different, but everything works. Veggies don’t have to be boring–this recipe jazzes them up!
White Bean Asparagus Salad Over Couscous, a.k.a. Couscous Salad
Salad:
1.5 cups couscous
1 bunch asparagus, cut into halves or thirds, depending on the size (remember to snap the ends off first; they will snap naturally when you bend them)
2 carrots, cut into thin sticks
1 can baby corn
1 can white beans, rinsed
2 cups spinach, chopped or cut into strips
Dressing:
about 3 tablespoons extra-virgin olive oil
2-3 tablespoons apple cider vinegar
1 teaspoon dried dill, or 1 tablespoon fresh dill
Salt and pepper to taste
Grated Parmesan cheese for finishing
1. Bring 1.5 cups of water to boil; add couscous, stir, and turn off heat. Let couscous cook for 5 minutes. (H20:couscous = 1:1)
2. In a separate pot, bring about 1 inch of water to a boil. Add asparagus and carrots, turn heat to low, and cover, for about 5 minutes, just so some of the bite goes away.
3. Toss all salad ingredients together (except for couscous), along with the dressing ingredients (except for Parmesan).
4. To serve, fluff up couscous, place in bottom of a bowl, and spoon salad over. Finish off with a sprinkling of Parmesan cheese.
Served alongside my favorite New Pi bread, Jalapeño Cheddar. Next time, I’ll make my asparagus pieces shorter, and the carrot slices thinner (from the picture above). Enjoy!
What is your favorite summer produce?
I’m an Iowa girl. I love sweet corn :)
Have a great weekend!
Abby
la vida de frida 