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Description
This Couscous, Broccoli, and Asparagus Salad can be served warm or cold making it a wonderful side dish for any occasion. Lightly sauteed in garlic butter, the asparagus and broccoli are the simmered in white wine to which is added cooked couscous and tossed together. Ready in less than half an hour, this makes a great cold salad for lunch throughout the week. This recipe calls for purple broccoli, however broccolini or green broccoli can be substituted. Quinoa can be substituted for the couscous.
Ingredients
- 1 bunch broccoli (purple)
- 5 stalks asparagus (fresh green)
- olive oil
- 2 garlic cloves
- 3 Tbsp. white wine
- 150 grams couscous
- salt
- ground black pepper
- ground pepper
- salt
- fennel (fresh)
Directions
- Wash broccoli, and cut off the stalks.
- Cut off the hardest part of the asparagus, wash, and cut into small pieces.
- Heat a drizzle of olive oil in a non-stick frying pan, add garlic cloves, and sear for a few seconds. Add the broccoli, if you feel that is too dry, add another drizzle of olive oil.
NutritionView More
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| Calories270Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium460mg19% |
| Potassium720mg21% |
| Protein10g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber8g32% |
| Sugars4g |
| Vitamin A25% |
| Vitamin C230% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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