Roasted Asparagus & Tomato Salad with Lemon Couscous
This elegant yet simple salad is lovely as a complement to a main course or on its own.
ingredients
1 pint of cherry tomatoes (250g), sliced in half
1 bunch of asparagus
1 tbsp extra-virgin olive oil
¾ cup dry couscous
1 cup boiling water
¼ cup fresh mint
1-2 lemons, zest and juice (¼ cup)
3 tbsp Acropolis Organics EVOO with fresh lemon
Salt & pepper
preparation
- Preheat your oven to 400F | 200C.
- Place sliced tomatoes on one half of a rimmed baking sheet. Drizzle with olive oil, salt and black pepper. Place in the oven for 15 minutes, then add the asparagus. Continue cooking the veggies for 10 more minutes.
- In a small pot, pour boiling water over dry couscous, cover and put aside for 10 minutes.
- Remove tomatoes and asparagus from the oven and let cook slightly. Slice asparagus into 2” pieces.
- In a small bowl combine lemon juice, Acropolis Organics EVOO with fresh lemon and a pinch of salt and pepper.
- In a salad bowl combine couscous, asparagus, cherry tomatoes, fresh mint, lemon zest and pour in the dressing. Stir to combine well and enjoy!
This recipe has been provided by Shannon Proulx - The Glorious Kitchen.