Roasted Asparagus and Broccoli Israeli Couscous Salad

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Roasted Asparagus. Roasted Broccoli. Pasta Pearls. Feta Cheese. Please tell me what’s not to like?! I came up with this Roasted Asparagus and Broccoli Israeli Couscous Salad in March when temperatures were in the upper 70’s.  I was itching for summertime, and super light but satisfying meals. I could eat this on its own as a meal, but I served it with quick and easy Grilled Lemon Chicken Breasts, to keep the male contributor to this blog happy.

To make the salad you need 2 cups of Israeli (or pearl) couscous, 4 1/2 cups of chicken broth (sub vegetable broth to make it vegetarian!), 1 bunch of asparagus, 1 medium broccoli crown, 1/2 sweet yellow onion, 1/2 cup feta cheese, 2 teaspoons of olive oil, olive oil cooking spray, 1 teaspoon dried thyme, 1/2 teaspoon salt and pepper for couscous, and some extra for the veggies.

Let’s get the vegetables roasting first. Preheat your oven to 425 degrees.

Chop your asparagus into 1 – 1 1/2 inch segments and add to a baking sheet coated with olive oil cooking spray.

Next chop your onion into thin pieces, about the same length as the asparagus, and add to the pan.

Finally chop your broccoli into small crowns. I also like to chop up the stem, but you don’t have to it you’re only into crowns.

Add everything to the baking sheet and coat with olive oil spray, 1 teaspoon dried thyme, and salt and pepper to taste.

Once your vegetables are seasoned, stick them in the oven and allow to roast for 20-25 minutes stirring once or twice.

While the vegetables are roasting, we can start on the couscous. Begin by adding 2 teaspoons of olive oil to a medium sauce pot. Turn the heat to medium and pour in two cups of Israeli couscous. Toast the couscous for 1-2 minutes.

Once the couscous is toasted (golden brown) pour in the 4 1/2 cups of chicken broth and bring to a boil.

Once at a rolling boil, reduce to a low boil, and add 1/2 teaspoon of salt and 1/2 teaspoon pepper. Cover and allow to cook for 12-15 minutes, stirring occasionally until all the liquid is absorbed.

Once you’ve reached the desired consistency shown above, turn the burner to warm or off.

Your veggies should also be ready at this point. Hello lovelies!

Scoop the finished veggies into the pot of couscous and stir to combine.

Pour couscous mixture into a large serving bowl and top with 1/2 cup of feta cheese.

Stir in the feta and serve.

We had this with grilled lemon chicken, but I think it would be great as its own for an easy meatless dinner! This was a huge hit and I will definitely be making it again soon. The leftovers were wonderful both cold and heated up in the microwave!

Roasted Asparagus and Broccoli Israeli Couscous Salad

Serves 4 as a side, or 2 as a meal

2 cups Israeli couscous
4 1/2 cups chicken broth (I used low sodium)
1/2 cup feta cheese (I used reduced fat)
1 bunch asparagus, cut into 1 inch segments
1 medium broccoli crown, chopped into small crowns
1/2 yellow onion, cut into 1 inch pieces
2 tsp. olive oil
Olive oil cooking spray
1 tsp. dried thyme
1/2 tsp.  salt (plus additional for vegetables)
1/2 tsp.  pepper (plus additional for vegetables)

Preheat oven to 425 degrees. Coat a baking sheet with olive oil cooking spray. Chop up asparagus, broccoli, and onion and add to the baking sheet.  Coat vegetables with cooking spray, making sure to get the broccoli crowns. Sprinkle 1 tsp. of thyme, and salt and pepper to taste, tossing to ensure all vegetables are coated. Place in oven and allow to roast for 20-25 minutes stirring once or twice.

Begin the couscous by pouring 2 tsp. of olive oil into a medium sauce pot. Turn heat to medium and pour in two cups of Israeli couscous, allowing the couscous to toast for 1-2 minutes. Once toasted, pour in 4 1/2 cups of chicken broth and increase heat to medium-high/high. Cover and allow to come to a boil. Once the broth is at a rolling boil reduce to a low boil and add 1/2 tsp. each of salt and pepper. Cover and allow couscous to cook for 12-15 minutes until all the liquid is absorbed, stirring occasionally to prevent sticking.

When your couscous is ready, remove the vegetables from the oven, and add them to the pot of couscous. Stir to combine. Remove vegetable couscous to a large serving bowl. Pour 1/2 cup of feta cheese and stir.

Serve couscous on its own or pair it with your favorite protein.

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1 Comment

Filed under broccoli, cheese, healthy, main course, meatless main, pasta, roasted vegetables, side, vegetable

One response to “Roasted Asparagus and Broccoli Israeli Couscous Salad

  1. Pingback: Lemon Chicken with Olives | Hudson on the Potomac

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