Happy Spring! It’s been a long, hard winter in more ways than one but we’re almost there! I’d like to share a healthy spring recipe that was inspired by something I saw on Pinterest. (Isn’t Pinterest just the greatest? If you ever need an instant pick me up, just log on and start pinning!) This is a great way to use asparagus, an abundant spring vegetable. The amounts of these ingredients are estimates and can be changed according to your preference. You can find Israeli couscous at Wegmans in the organic section.
Fairytale Spring Couscous Salad
1 1/2 cups of whole wheat Israeli Couscous like Bob’s Red Mill (can buy at Wegmans)
8 oz. of asparagus (I like Wegman’s steam-able bag), cut into 1 1/2 inch pieces
1 can chickpeas, drained and rinsed
3/4 cup of crumbled feta cheese
3/4 cup of julienned sun-dried tomatoes
1/4 cup of golden raisins
1/4 cup of slivered almonds
1 tablespoon of chopped fresh mint leaves
Extra Virgin Olive Oil
Cook the couscous according to the package directions. Steam the asparagus in the microwave. Mix together. Dress with the juice of a lemon and sprinkle with some extra virgin olive oil. Add salt and pepper to taste. Serve at room temperature.