My friend Jen brought this over for a lunch play date one afternoon and I had to have the recipe! Here is my take on Asparagus & Tomato Cous Cous. The lemon and honey make this recipe a keeper!
1 cup whole wheat couscous
Asparagus cut into 1 inch pieces, blanched
Grape tomatoes, halved
1 cup mayo
2 tablespoons honey
1/3 cup dijon mustard
Juice of 1 lemon, plus zest
Cook couscous according to directions. To blanch asparagus, bring large pot of salted water to a boil, cook asparagus for five minutes. With slotted spoon, remove asparagus and place in large bowl of ice water. Remove from ice water and set aside.
In a large bowl, mix mayo, honey, mustard, lemon and zest. Add in couscous, tomatoes and asparagus. Can be served room temperature or cold.
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