Couscous Asparagus Tabouli
This recipe for Asparagus Tabouli, a classic Arab dish, replaces bulgur with couscous and adds extra flavor with roasted asparagus, bell peppers and onions.
Ingredients
- 1/2 lb asparagus
- 1 red bell pepper, diced
- 1 cup onion, diced
- 5 tbsp olive oil, divided
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 1 cup chicken broth
- 1/2 cup water
- 2 lemons, juiced
- 1 1/2 cups couscous
- 1 tomato, chopped
- 2 green onions, chopped
Instructions
- Preheat the oven to 400°F.
- Start by cutting off the hard ends of the asparagus.
- Chop the remainder of the asparagus spears into one inch pieces then arrange in an even layer on a baking sheet with the red pepper and onion.
- Drizzle the vegetables with 2 tbsp olive oil and sprinkle with the black pepper and kosher salt.
- Place in the oven for 12 minutes.
- While the veggies are roasting, prepare the couscous.
- Bring the chicken broth and water to a boil.
- Add in the lemon juice and 3 tbsp olive oil, then add the couscous.
- Remove the couscous from the heat and cover.
- Let rest for 5 minutes then fluff with a fork.
- Add the tomatoes and roasted vegetables to the couscous and toss.
- Add to a bowl and top with green onions.
Nutrition Facts
Serving 2servingCalories 461kcal (23%)Carbohydrates 65g (22%)Protein 11g (22%)Fat 18g (28%)Saturated Fat 2g (10%)Sodium 521mg (22%)Potassium 554mg (16%)Fiber 7g (28%)Sugar 6g (7%)Vitamin A 1675mg (34%)Vitamin C 82.2mg (100%)Calcium 63mg (6%)Iron 2.8mg (16%)
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