This colorful spring asparagus couscous salad is the perfect make-ahead side dish for your spring menu. Elegant enough for Easter and easy enough for a weekday lunch, this is a recipe you’ll want to save!

I’m diving into spring cooking head first. I’m sooooo over winter greens and root veggies. Except for potatoes. I heart potatoes.

But, asparagus? Spring onions and greenhouse tomatoes? Yup. That’s when you know it’s spring. Sprinkle in some feta and we’ve got ourselves a winning dish.

This colorful spring asparagus couscous salad is a dish that I have totally made in the past for my gal friends during playdates. Yet, it’s perfect as a side dish for Easter dinner too. Even better? Pack it up and take it on a spring picnic. It would be great with a glass o’ chilled rosé!

Eat it warm or room temp, it doesn’t matter. And feel free to double or triple the recipe for a crowd!

Spring Asparagus Couscous Salad

Cook couscous according to package instructions (although substitute the water for chicken or veggie stock for added flavor). Set aside.

In a large skillet melt butter with olive oil over medium-high heat. Add in the onions and cook, until softened and slightly charred. Add the onions to the pan with the couscous.

Add another splash of olive oil to the skillet and sauté the asparagus slices until bright green and just tender. Add the asparagus to the couscous mixture, reserving some of the tips for a garnish, if you want it to look pretty.

Pour the couscous and veggies into a serving dish and sprinkle with chopped cherry tomatoes and feta. In a small bowl, whisk together 2 Tb. of olive oil, lemon juice and a pinch of salt. Pour over the couscous and stir carefully to combine. Serve immediately, or refrigerate until you’re ready to eat.

Spring Asparagus Couscous Salad

Yield: 4-6 side servings

This colorful spring asparagus couscous salad is the perfect make-ahead side dish for your spring menu. Elegant enough for Easter and easy enough for a weekday lunch, this is a recipe you'll want to save!

Ingredients

1 cup whole wheat couscous
1 1/4 cup chicken or veggie stock (can also use water with a pinch of salt)
1 Tb. butter
4 Tb. olive oil, divided
1 cup diced spring onions
1 lb. asparagus, sliced on the bias into thin rounds
1/2 c. crumbled feta
juice of 1 lemon (about 1 Tb.)
salt to taste
1 pint cherry tomatoes, halved

Instructions

Cook couscous according to package instructions (although substitute the water for chicken or veggie stock for added flavor). Set aside.
In a large skillet melt butter with 1 Tb. olive oil over medium-high heat. Add in the onions and cook, until softened and slightly charred. Add the onions to the pan with the couscous.
Add another splash of olive oil to the skillet and sauté the asparagus slices until bright green and just tender. Add the asparagus to the couscous mixture, reserving some of the tips for a garnish, if you want it to look pretty.
Pour the couscous and veggies into a serving dish and sprinkle with chopped cherry tomatoes and feta. In a small bowl, whisk together 2 Tb. of olive oil, lemon juice and a pinch of salt. Pour over the couscous and stir carefully to combine. Serve immediately, or refrigerate until you're ready to eat.