Warm Asparagus, Spinach & Couscous Salad

4.3

4.3 out of 5 stars (based on 14 reviews)

4 servings

This lemony vegan warm asparagus, spinach, and couscous salad makes for an easy weeknight dinner with a lot of flavor. The asparagus is slow roasted, which brings out its natural sweetness, and the couscous is...

Ingredients

3 tablespoons olive oil, divided
1 bunch asparagus, cut into 1-inch pieces
½ small yellow onion, diced
1 cup Israeli couscous
1½ cup chopped spinach
1 medium red bell pepper, diced
1 tablespoon lemon juice
1 teaspoon grated lemon peel
Salt and black pepper, to taste

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Nutrition Facts

Calories

281 cals

Fat

11 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

8 g

Carbohydrates

39 g

Sugar

3 g

Fiber

5 g

Protein

8 g

Sodium

383 mg

Directions

Preheat oven to 350°F. Line a half baking sheet with parchment paper
Toss asparagus in 2 tablespoons of the olive oil and spread in a single layer on the small baking sheet. Season to taste with salt and pepper. Roast uncovered for fifteen minutes, or until tender.
In a small saucepan, heat the remaining tablespoon olive oil over medium-low heat until it begins to shimmer. Add diced onion and pinch of salt. Cook, stirring often, until soft and translucent.
Add Israeli couscous to saucepan and stir to coat in oil. Adjust heat to medium-high and cook until couscous begins to darken, about 5 minutes.
Add 1½ cup water and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer 15 minutes, or until tender.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society