Ingredients
Equipment
Method
Step-by-Step Instructions
- Cook the couscous by boiling water, adding couscous, and simmering for 10-12 minutes.
- Sauté chopped asparagus and peas in olive oil until tender-crisp.
- Mix dressing ingredients in a bowl until creamy and well emulsified.
- Combine cooked couscous, sautéed vegetables, pistachios, and parsley in a bowl.
- Dress the salad, toss well, and garnish with microgreens if desired.
Nutrition
Notes
Let the salad rest for at least 30 minutes after dressing for enhanced flavor. Store the dressing separately if meal prepping.
