A light and refreshing Lemon Mustard Dressing that’s perfect for this Pearl Cous cous & Vegetable Salad by: janetsmunchmeals 🌿
You can also of course prepare the dressing for other salads and store it in the fridge until ready to use ❤️ Get the recipe:
Lemon Mustard Dressing
2 tbsp olive oil
2 tbsp vinegar
Juice of 1 lemon
1 tbsp dried oregano
2 tsp dried parsley
1 tbsp dijon mustard
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper
2 to 3 tsp agave
1. Whisk together all the ingredients the dressing. You can store it in a jar until ready to use.
2 cups pearl cous cous (uncooked)
1.5 tbsp oil
1/2 tsp kosher salt
2 bell peppers diced
1 shallot or around 1/3 red onion finely chopped
2.5 cups sliced cherry tomatoes or diced fresh tomatoes
1.5 cups marinated artichoke hearts, drained and roughly chopped
1 can chickpeas, drained and rinsed
1 cup asparagus, diced
1/3 cup (packed) chopped fresh basil and parsley
Extra lemon juice for serving
Pearl Cous cous & Vegetable Salad
1. Add cous cous and oil to a saucepan and toast over medium heat for around 5 minutes, stirring every so often. Add 2.5 cups boiling water (be careful!) and cooked covered at low simmer until water absorbed.
2. While cous cous is cooking, saute the peppers and shallot/onion in a bit of oil, seasoned with salt and pepper, for 3 min. Add asparagus, cook few minutes until crisp-tender. Set aside.
3. Slice tomatoes, and chop artichoke hearts and herbs. Combine everything in a large mixing bowl. Taste, add more lemon juice if desired.
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