Asparagus and Couscous with Lemon Vinaigrette
It’s been a while, hasn’t it? Yum Goggle keeps us so busy – which is a good thing. I wasn’t even planning on making a post today — that is until I substituted so many things in a recipe that it was no longer said recipe but a fantastic side dish or lunch bowl that will make you glad you read my blog posts!
It all started Sunday morning as I was reading my favorite newspaper insert, Parade. Sit with that a minute – yep, we still get the regular newspaper on Wednesdays and Sundays. Otherwise, we get all our news online on the TV. Anyway, as I was reading I came upon the Community Table section where there was a recipe from the new Vegetable Butcher Cookbook called Asparagus, Hazelnut, Quinoa and Mint Salad with Lemon Vinaigrette. As I read it I thought to myself that I had that box of Quinoa in the cupboard that I’ve been meaning to fix……..so I would know what it tasted like………and it was a pretty good bet that Top Girl would be purchasing Asparagus at the Aldi Sunday afternoon so I would need to figure out something to do with that so why not make it?
Fast forward to today – I decided it would be good to make the dish while the asparagus (I was right – she bought some like she does every spring) was still good and I didn’t have to throw it away. I began gathering the ingredients when I discovered that I did not have a box of quinoa – no – mine was a box of couscous, which I’ve never eaten until today. I also didn’t have any hazelnuts or mint leaves – and maple syrup in the vinaigrette? No – that wasn’t happening. So I made the following and it was so doggone delicious that I literally RAN outside to take a photo so I could make this post. It is now in the fridge getting cold (which I think will make it better) just waiting on everyone to get home from work and we can all try. I secretly hope no one else enjoys it so I can have it all to myself. And before I go on – how about the great taste of couscous? What have I been waiting for – I should have been eating this all long.
Ingredients:
1 bag generally 1 lb. of small asparagus – washed, trimmed and dried on a paper towel.
1 box of Couscous – it makes about 4 cups – made according to package directions.
1 small jar of Pimento – drained and drying on paper towels.
3 Green Onions – cleaned and sliced thinly.
Directions:
In a large boiling pot of water, drop asparagus in and leave for 2 minutes then using slotted spoon, remove and put directly into ice water to stop cooking. Then drain on paper towels.
In a large bowl, put the couscous in with about ¼ Cup of the vinaigrette mixing until all the couscous is coated.
Add everything else plus more of the vinaigrette to taste – and by the way it tastes fabulous!
Vinaigrette Ingredients:
Juice and zest of 2 lemons
2 Tablespoons Rice Wine Vinegar
2 teaspoons Dijon Mustard
2 teaspoons honey
½ teaspoon black pepper
½ teaspoon salt
½ Cup Olive Oil
Directions:
Mix everything except the olive oil together with a whisk.
As you slowly drizzle the olive oil into the bowl, whisk heartily.
I just ate this and it was even better after sitting in the fridge for 2 hours and then on the counter for about 45 minutes. It was room temperature when we ate it and it was so good, I will be adding this dish to our Easter table and several more this year!
Asparagus and Couscous with Lemon Vinaigrette
I hope you enjoy this dish as much as I have and am very pleased that I was able to create a successful recipe!
