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.
Asparagus and Couscous with Lemon Vinaigrette
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.
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!
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
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!
I hope you enjoy this dish as much as I have and am very pleased that I was able to create a successful recipe!
This looks so light and delicious – perfect for Easter and for the rest of spring and summer.
sounds healthy and delicious…
Yessiree, I am glad I read this post. I can’t wait to make this to usher in asparagus season. (Don’t be put off by maple syrup in a vinaigrette. I have a strawberry spinach salad recipe somewhere that has the most delicious dressing with just a bit of maple syrup for sweetness. Hmmm…..must remember where that recipe is for strawberry season!) Happy Easter!
Happy Easter to you too!
Setting this recipe aside to make when the hubby isn’t home. He doesn’t like cous cous, what a party pooper. I, however, love cous cous, so I definitely want to try this! 🙂