Pearl couscous (otherwise known as Isreali couscous) tossed with asparagus, tomatoes and lemon juice make a vibrant Spring pasta salad that is perfect for lunch, as a side dish, or even to make as a side dish if you are grilling for Mother's Day this weekend!
I'm not usually a fan of the taste of whole wheat pasta, but I don't mind it when the pasta is a smaller cut like orzo, angel hair and pearl couscous. Yes, for those of you who've never tried pearl couscous, it's basically pasta and I treat as such. I don't follow the directions on the box, instead I boil it in a pot of water like I would with orzo. I just adore the pearl shaped texture and also found it as the perfect shape for my daughter when started eating solid foods.
This salad can be eaten room temperature or chilled, and leftovers are great the next day for lunch.
No comments:
Post a Comment