Couscous Asparagus Zucchini Lemon Salad

Ingredients

Ingredients

• 1 cup couscous
• 1.25 cups water
• 1 bunch asparagus
• 2 medium zucchini
• 2 lemon
• 0.25 cup olive oil
• 1 garlic clove
• 2 tbsp fresh mint
• 1 tsp salt
• 0.25 tsp black pepper
• 1 tbsp dill

Instructions

1. Bring water to a boil in a medium saucepan, add couscous and a pinch of salt, then cover and remove from heat to steam for 5 minutes.
2. Fluff the couscous with a fork and transfer to a large bowl to cool slightly.
3. Trim the asparagus and cut into 1-inch pieces; slice the zucchini into thin half-moons.
4. Blanch the asparagus in boiling water for 2 minutes, then add the zucchini for 1 minute more until just tender-crisp.
5. Drain the vegetables and immediately plunge into ice water to stop cooking; drain well and pat dry.
6. Zest and juice both lemons into a small bowl, then whisk in olive oil, minced garlic, salt, and pepper to make the dressing.
7. Add the blanched vegetables, chopped parsley, and mint to the couscous.
8. Pour the lemon dressing over the salad and toss gently to combine.
9. Taste and adjust seasoning, then let the salad sit for 10 minutes to allow flavors to meld before serving.

Notes

The salad keeps well in the fridge for up to 2 days; refresh with a squeeze of lemon before serving. Use vegetable broth instead of water for extra flavor.