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Asparagus couscous salad

This asparagus couscous salad is not only healthy but quick.


1 c peas (shelled, or frozen green peas)
12 asparagus (cut asparagus spears into 1 inch pieces)
2 carrot (medium, peeled and cut into matchstick size pieces)
2 oz snow peas (trimmed and cut in half diagonally)
1 onion (finely sliced)
1 c couscous (measured dry)
2 tomato (diced into small pieces)
  seasoning (soy sauce, lemon juice, salt and pepper)
2 c broth (vegetable broth)


Place carrots, frozen peas and asparagus in a pan of boiling water and cook for approximately 4 minutes. Drain and set aside.

Heat the olive oil and add the onion and cook for approximately 2 to 4 minutes until tender. Set aside.

Cook couscous according to package instructions but replace the indicated amount of water with the same amount of vegetable broth.

Once the couscous is ready fluff with a fork and transfer to pan with onions and cooked vegetables.

Add a little soy sauce and a tablespoon of lemon juice. Season with salt and pepper to taste.

Total time
30 minutes
Cooking time
Preparation time
4 servings


Substitute couscous with the same amount of rice, measured dry, or 2 cups cooked rice for an asparagus and rice Oriental salad.

This type of salad is great for a buffet or potluck dinner as it could stand longer at room temperature than salads with a mayonnaise or cream based dressing.


International cuisine

easy, steam, simmer
vegetarian, salads, buffet
Fusion food recipes
Food in the World