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Couscous Asparagus Tabouli
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This recipe for Asparagus Tabouli, a classic Arab dish, replaces bulgur with couscous and adds extra flavor with roasted asparagus, bell peppers and onions.
Course
Main Course, Side Dish
Cuisine
Mediterranean
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Servings
4
people
Calories
461
Author
Whitney Bond
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
Serving:
2
g
|
Calories:
461
kcal
|
Carbohydrates:
65
g
|
Protein:
11
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Sodium:
521
mg
|
Potassium:
554
mg
|
Fiber:
7
g
|
Sugar:
6
g
|
Vitamin A:
1675
mg
|
Vitamin C:
82.2
mg
|
Calcium:
63
mg
|
Iron:
2.8
mg