Pearl Couscous Salad with Roasted Asparagus and Chickpeas

This Israeli or Pearl Couscous Salad with roasted asparagus and chickpeas is the perfect side dish for summer picnics, parties, BBQs and meal prep!

Ingredients:

For The Salad: – Asparagus – Israeli couscous – Broth – Olive oil

Chop up the asparagus into one inch pieces, discarding the tough ends. Drizzle it with a bit of olive oil and sprinkle with a dash of salt and pepper.

Roast in the oven for about 10-15 minutes at 375 degrees F until tender but still crisp. The thicker the asparagus, the more time it will need.

Add the couscous to a small sauce pan along with the broth and some olive oil. Bring to a boil, reduce heat and allow it to simmer until cooked, about 8-10 minutes.

Meanwhile, prepare the dressing in a small bowl or jar. This dressing recipe makes more than you’ll probably need.

Grab a large bowl and toss together the cooked couscous, asparagus, feta, chickpeas and sun-dried tomatoes (if using).

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