I made the couscous using the leftover broth from cooking farro just to add the richness of the vegetable broth to give it a deeper flavor. I made the farro and couscous at the same time and after the couscous was done, I stuck it in the fridge overnight to make a salad for lunch the next day.
- 1/2 cup couscous
- 1/2 cup vegetable broth
- 1 Bosc pear
- 1/4 yellow onion
- 4 stalks asparagus
- 2 TBSP chopped parsley
- Seasoned rice vinegar
To make the couscous, I poured 1/2 cup of hot broth on top of 1/2 cup of couscous in a plastic container and put the lid on it for 5 minutes. Then I stirred it so it did not stick together. I put the lid back on and left it in the fridge overnight.
To make the salad, I took four thin early asparagus and cooked them in simmering water just long enough to be tender. I cut into chunks. While the asparagus was cooking, I chopped up about 1/4 of an onion, chopped up a 2 tbsp of parsley and cored and cut up a Bosc pear. I added a bit of salt and pepper. I added 1 tbsp of seasoned rice vinegar. I shook it on so that is a guess. I added enough to add dress the salad lightly.
This is was light, fresh and delicious. The pears and asparagus are amazing together with the seasoned rice vinegar. The onion adds a bit of bite, the parsley a bit of freshness and then the couscous is a great foundation.
Single Servings 