Israeli Couscous Salad with Roasted Asparagus, Artichokes, & Spinach
Updated March 26, 2019
Spring is in the air, I can just taste it. I found a beautiful bunch of asparagus at the market last week and knew I had to make a delicious recipe. I love asparagus and I am so glad it is in season-and on sale. I ended up creating this Israeli Couscous Salad with Roasted Asparagus, Artichokes, & Spinach. All of the flavors combined made a very tasty salad.
I drizzled the asparagus with a little olive oil and fresh lemon juice and roasted them until they were tender. I cut them into one-inch pieces for the salad. I added the asparagus pieces to Israeli couscous. I also stirred in artichokes and fresh spinach. I squeezed fresh lemon juice over the salad and added a tiny sprinkle of Parmesan cheese. This salad screams spring!
I made the salad for lunch and put the leftovers in the refrigerator. When Josh got home from work, he opened the fridge and started looking for a little snack. He spotted my salad and asked if he could taste it. Well, a few bites soon turned into an empty container. He devoured the salad. I am glad he loved it, but sad I didn’t have any salad left. Good thing this salad recipe is super simple to make, because I made it again the next day. I am in love!
This Israeli Couscous Salad with Roasted Asparagus, Artichokes, & Spinach is the perfect salad for Spring. It is light, refreshing, and bursting with green. Maybe I should make this for St. Patrick’s Day too? 🙂
Israeli Couscous Salad with Roasted Asparagus, Artichokes, & Spinach
Ingredients
- 3 cups water
- Pinch of salt
- 1 1/2 cups dry Israeli Couscous
- 14 asparagus spears
- 1/2 tablespoon olive oil
- Juice of 2 lemons divided
- 1 cup jarred artichoke hearts drained and chopped
- 1 cup chopped fresh spinach
- Parmesan cheese for sprinkling (optional)
- Salt and pepper to taste
Instructions
- 1. In a medium saucepan, bring three cups of water to a boil. Add a generous pinch of salt, stir in the Israeli couscous. Reduce heat to a simmer. Simmer until couscous is just tender, with a slight bite, about 10 to 13 minutes. Drain into a fine mesh strainer and set aside.
- 2. While the couscous is cooking, roast the asparagus. Preheat the oven to 400 degrees F. Place the asparagus spears on a large baking sheet and drizzle with olive oil and juice from ½ of one lemon. Season with salt and pepper, to taste. Roast for 10-12 minutes, or until spears are tender. Let spears cool and then cut into one-inch pieces.
- 3. In a large bowl, combine Israeli couscous, asparagus spears, artichoke hearts, and spinach. Squeeze lemon juice, from the remaining half and other lemon, over the salad. Stir well. Sprinkle salad with Parmesan cheese, if desired and season with salt and pepper, to taste. Serve.
Have you tried this recipe?
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a prefect spring recipe!
Looks so good! Pinteresting it!
That’s beautiful! It makes me want to try some couscous 🙂
I love how refreshingly green this is! It would be my top choice for St. patrick’s day dinner!
Beautiful! All those flavors and textures sound like a fabulously tasty dish. Want!
Looks so good! Did you use marinated artichokes?
These flavors sound delicious together. What a nice healthy meal or even snack!
I cannot wait to try Israeli couscous — I know, it’s shocking I haven’t 😀 That looks divine, Maria 🙂
looks so yummy! and healthy 🙂
I agree. This is definitely the perfect salad for Spring. So refreshing and light!
Such a great recipe! Roasted asparagus thrills me 🙂
Love this salad
This looks delicious! Love roasted asparagus.
I love israeli couscous and all the greens!
Yes, so pretty! And tasty – I love all those vegetables!
I can’t wait until the asparagus arrives at the market!
Couscous with roasted asparagus… nothing can get better than this. Perfect spring dish… love it!
Look at that photo, it complements your blog perfectly 🙂 I’m a sucker for anything with artichokes and asparagus is a spring favorite. And p.s. keep Josh’s mitts out of the fridge
I can feel Spring in the air too. Just bought a big bag of asparagus from Costco’s the other day and roasted them with some cherry tomatoes. Your salad sounds nice and light, very Spring-like. I might even roast the artichokes along with the asparagus.
I look forward to spring mainly for the wonderful asparagus and artichokes I get to eat!
I too love throwing early Spring flavors together as soon as they start in at the market!
I am a huge fan of couscous and all the benefits it offers. Your take and flavor combinations sound delicious! Can’t wait to mix a batch up!
I’ve been on a couscous kick lately! Can’t wait to try this!
Nice site! Where have you get this design?
I just discovered your site today and have been bookmarking all sorts of great recipes, including this one! My husband and I just return from a meat-filled trip to Argentina and decided that our stomachs and pocketbooks need a vegetarian diet for a while. Thanks for all the great recipes!
Looks and sounds wonderful.
Wondering if I can make it a day before I serve it? Then serve either cold or at room temp?
Having it for lunch right now. I love this recipe, first asparagus of the season yumm! 🙂
Where do I find Israeli couscous??
Most stores have it. Ask a store manager to help you! If you can’t find it regular couscous works too!