Asparagus, Arugula, and Artichokes comprise the Triple A’s in this delicious couscous dish! I threw this together tonight and it is one of the most tasty meals! I made it extra winey because that’s how I like it, but feel free to tinker around with those measurements!
Triple-A Couscous Salad with Sun-dried Tomatoes
2-3 T. Oil
1/4 – 1/2 c. Artichoke hearts, sliced in small chunks and big chunks
6-7 stalks of Asparagus, sliced
2 c. loosely packed Arugula
1 1/3 c. dried Israeli Couscous, make as directed on box
1/4 c. Sun-dried Tomatoes, chopped
1/2 White Onion, diced
1/4 c. Grated Parmesan (optional)
2-3 T. Parsley
1/2 – 1 c. Dry White Wine
Salt and Pepper to taste
Roast your asparagus whole with about 1/2 T. of Oil, salt and pepper to taste at 400 degrees for about 10-15 minutes or until tender. Once cooked, slice up into 1-2″ pieces! Cook your couscous!
Once the couscous is all cooked, keep it in the saucepan and set the stove to a low/simmer heat. Mix in your onions and sun-dried tomatoes. Cover the couscous for about 3-4 minutes so it gets all steamed up!
This dish is perfect as a side, starter salad, or a delicious summer lunch!