I made this salad to go along with the caprese grilled chicken on Saturday night from my last post. My family and I love asparagus so this was a fun, new way to serve it. The lemon juice made it light and summery and the fresh asparagus and tomatoes helped cap off this healthy side dish.

Ingredients:
6 oz whole wheat pearl couscous
3/4 lb thin asparagus spears, tough ends snapped off
1 tomato, diced
1/4 cup red onion, minced
1 large lemon, juiced
1 tablespoon extra virgin olive oil
2 tablespoons fresh parsley, minced
Salt and Pepper to taste

Directions:
1. Boil a large pot of salted water. Add asparagus and cook until tender, 3-4 minutes. Using tongs, remove the asparagus from the water and in a strainer, run cold water over them to stop them from cooking.

2. Cook couscous according to package directions. Drain and rinse under cold water when finished cooking.

3. While couscous is cooking, chop the asparagus into 1/2 inch pieces. Add the tomatoes. Add the cooked couscous, red onion, lemon juice, olive oil, parsley and salt and pepper. Mix it up and then refrigerate for 15 minutes or until chilled. You can serve it room temperature, but I liked it best chilled.