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Farmer & The Chef: Lemon Asparagus Couscous Salad with Tomatoes
Join us every month as we prepare a featured fruit or vegetable from White House Fruit Farm.
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This month's Farmer & The Chef recipe is from L'uva Bella Winery. You can find the recipe below, plus a link to download it.
Lemon Asparagus Couscous Salad with Tomatoes
Ingredients
- 6 oz whole wheat pearl couscous
- ¾ lb WHFF thin asparagus spears (tough ends trimmed)
- 1 ½ cups grape tomatoes (quartered)
- ¼ cup red onion minced
- 1 ½ lemon (juiced)
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh parsley (minced)
- Kosher salt (to taste)
- Fresh cracked pepper (to taste)
Instructions
- Bring a large pot of salted water to boil, add WHFF asparagus, and cook until tender, about 3 minutes.
- Remove with a large, slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking.
- Add the couscous to the boiling water and cook according to the package directions.
- Chop the WHFF asparagus into small ½ inch pieces.
- Drain the couscous and rinse under cold water, and place in a large bowl.
- Add the chopped WHFF asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt, and pepper to the bowl.
- Taste for salt and pepper and serve at room temperature or chilled.
White House Fruit Farm website https://whitehousefruitfarm.com/
Luva Bella Winery website https://luvabella.com/