Ingredients:

  • 2 cups vegetable or chicken stock (low sodium preferred)
  • 1 cup Israeli (Pearl) Couscous
  • ½ teaspoon fine sea salt (for couscous)
  • ½ cup extra virgin olive oil (EVOO)
  • ¼ cup freshly squeezed lemon juice (about 2 large lemons)
  • 1 tablespoon lemon zest (from 1 lemon)
  • 1 clove garlic, finely minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt (for dressing)
  • ¼ teaspoon freshly ground black pepper
  • 1 pound fresh asparagus spears, trimmed and cut into 1-inch pieces
  • 1 pint cherry or grape tomatoes, halved
  • ½ small red onion or 1 large shallot, very finely minced
  • ½ cup fresh parsley, chopped (flat-leaf preferred)
  • ¼ cup fresh mint or basil, chopped (optional, but highly recommended)

Instructions:

  1. Prepare the Vinaigrette: In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, and Dijon mustard. Slowly drizzle in the extra virgin olive oil while continuously whisking until the mixture emulsifies slightly. Season the vinaigrette generously with ½ teaspoon of salt and ¼ teaspoon of pepper, and set aside.
  2. Cook the Couscous: Bring the vegetable stock and ½ teaspoon of salt to a boil in a saucepan. Stir in the Israeli couscous. Reduce the heat to low, cover, and simmer for 10–12 minutes, or until the liquid is absorbed and the couscous is tender but al dente. Remove from heat, allow to steam covered for 5 minutes. Transfer the hot couscous to a large mixing bowl, fluff gently with a fork, and spread out to cool slightly.
  3. Blanch and Shock the Asparagus: While the couscous cools, bring a large pot of water to a rolling boil and prepare an ice bath. Add the trimmed asparagus pieces to the boiling water and cook for 2–3 minutes until they turn vibrant green and are tender-crisp. Immediately drain the asparagus and plunge it into the ice bath for 2 minutes to halt the cooking process. Drain the asparagus well and set aside.
  4. Assemble the Salad: To the bowl of slightly cooled couscous, add the blanched asparagus, halved tomatoes, and finely minced red onion/shallot. Pour about three-quarters of the prepared lemon vinaigrette over the salad. Gently fold everything together until coated. Stir in the chopped fresh parsley and mint/basil. Taste and adjust seasoning, adding more salt, pepper, or the remaining vinaigrette if necessary.
  5. Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes (up to 4 hours) to allow the flavours to deepen and meld. Fluff the salad again before serving.