Israeli Couscous Salad with Roasted Asparagus, Artichokes, & Spinach
- 3 cups water
- Pinch of salt
- 1 1/2 cups dry Israeli Couscous
- 14 asparagus spears
- 1/2 tablespoon olive oil
- Juice of 2 lemons, divided
- 1 cup jarred artichoke hearts, drained and chopped
- 1 cup chopped fresh spinach
- Parmesan cheese, for sprinkling (optional)
- Salt and pepper, to taste
- This recipe is vegetarian
- Produce
- Artichoke hearts, jarred (1 cup)
- Asparagus spears (14)
- Lemons, Juice of (2)
- Spinach, fresh (1 cup)
- Cooking & Baking
- Olive oil (1/2 tablespoon)
- Salt (1 Pinch)
- Salt and pepper (1)
- Pasta & Grains
- Israeli couscous, dry (1 1/2 cups)
- Drinks
- Water (3 cups)
- Dairy
- Parmesan cheese (1)
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Recipe Stats
Published March 7, 2012 (11 months ago).
80 people saved this recipe.
