Lemon Asparagus Couscous Salad

This light pasta salad that is perfect for lunch, as a side dish, or even to make as a side dish if you are grilling.

Lemon Asparagus Couscous Salad

Ingredients:
6 oz whole wheat pearl couscous
3/4 lb thin asparagus spears,trimmed
1 1/2 cups grape tomatoes, quartered
1/4 cup red onion, minced
1-1/2 lemons, juiced
1 tbsp extra virgin olive oil
2 tbsp fresh parsley, minced
salt and pepper, to taste

Directions:
Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking. Add the couscous to the boiling water and cook according to package directions.

Chop it into small 1/2 inch pieces. Drain the couscous and rinse under cold water, place in a large bowl.

Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt and pepper to the bowl.  Taste for salt and pepper and serve room temperature or chilled.