Lemon Asparagus Couscous Salad with Tomatoes Recipe

Bring a large pot of salted water to a boil, then add asparagus and cook for about 3 minutes until tender.

Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking.

Add the couscous to the boiling water and cook according to package directions.

Chop the asparagus into small ½-inch pieces.

Drain the couscous. Rinse under cold water then place in a large bowl.

Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt, and pepper to the bowl.

Taste for salt and pepper. Serve room temperature or chilled.