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Ingredients
1 cup couscous
1 bunch of fresh asparagus, trimmed and cut into 1 inch pieces
5 Radishes, sliced thin and in half
¾ cup snap peas, cut in half or thirds
2 cups arugula
1 cup Mini bocconcini cheese, cut in half (save ¼ cup for garnishing)
⅓ cup sliced almonds, toasted
¼ cup chopped basil
Pesto Dressing:
¾ cup prepared pesto
1 tbsp fresh lemon juice
Salt and pepper
Servings: 4 as a main for lunch; 6 side dish servings
Preparation: 30 minutes
Total Time: 30 minutes
Kitchen Equipment: medium pot, small frying pan, small sheet pan, large salad bowl
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Method
- Make couscous according to package directions and set aside to cool.
- Preheat oven to 425F.
- Trim 1 inch off the ends of the asparagus, then slice asparagus stalks into 1 inch pieces.
- Toss asparagus with ½ tbsp olive oil, pinch of salt and pepper and cook for 5-7 minutes until just fork tender - you want a bit of crunch still. Remove asparagus pieces from pan into a bowl to cool.
- Heat a small frying pan to medium heat and add the sliced almonds. Cook stirring often until lightly browned and toasted, about 5-7 minutes. Set aside.
- Prep remaining ingredients: slice snap peas in half; slice radishes; slice mini bocconcini cheese balls in half; slice basil into strips.
- To assemble the salad in a large bowl toss couscous with asparagus, snap peas, radishes and half of the pesto. Then, toss once more adding the remaining pesto, arugula, lemon juice, mini bocconcini cheese, salt and pepper to taste. Top with toasted almonds and basil for garnish.
Recipe Pro Tips:
- Want to make this salad ahead of time? Everything can be tossed together except leave the arugula out until you’re ready to serve then add it in.
- Want to take this salad for a picnic? Everything can be tossed together, then just put the arugula on top of the salad and toss just before eating.
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