Warm Asparagus, Spinach & Couscous Salad | Cook for Your Life
Asparagus, Spinach & Couscous Salad

Warm Asparagus, Spinach & Couscous Salad

4.2
Rated 4.2 out of 5
4.2 out of 5 stars (based on 17 reviews)
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This lemony vegan warm asparagus, spinach, and couscous salad makes for an easy weeknight dinner with a lot of flavor. The asparagus is slow roasted, which brings out its natural sweetness, and the couscous is...

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 bunch asparagus, cut into 1-inch pieces
  • ½ small yellow onion, diced
  • 1 cup pearl couscous
  • 1½ cup chopped spinach
  • 1 medium red bell pepper, diced
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Salt and black pepper, to taste
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Nutrition Facts

Calories

281 cals

Fat

11 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

8 g

Carbohydrates

39 g

Sugar

3 g

Fiber

5 g

Protein

8 g

Sodium

383 mg

*per serving

Directions

  1. Preheat oven to 350 degrees. Line a half baking sheet with parchment paper.
  2. Toss asparagus in 2 tablespoons of the olive oil and spread in a single layer on the small baking sheet. Season to taste with salt and pepper. Roast uncovered for fifteen minutes, or until tender.
  3. In a small saucepan, heat the remaining tablespoon olive oil over medium-low heat until it begins to shimmer. Add diced onion and pinch of salt. Cook, stirring often, until soft and translucent.
  4. Add couscous to saucepan and stir to coat in oil. Adjust heat to medium-high and cook until couscous begins to darken, about 5 minutes.
  5. Add 1½ cup water and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer 15 minutes, or until tender. Drain the couscous (if needed).
  6. In a serving bowl, mix together the cooked couscous, roasted asparagus, chopped spinach, diced bell pepper, lemon juice, and lemon zest. Add salt and pepper to taste. Serve warm or at room temperature.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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