No. 87: Lemon Asparagus Couscous with Tomatoes

There hasn't been much cooking this week, but I did get to spend some time eating lots of seafood (and working) in Boston.

Such a pretty city. Even when it's cold and grey out.


(Dinner view from Legal Sea Foods Harborside, one of my favorite spots when I'm in town.)

Not cooking as much as planned last week means that I'm ... gulp ... a bit behind on my recipe count. I know this because I'm Type A and set a monthly recipe reminder goal so I'd know where I was on numbers.

Yep, I'm a bit crazy. But I like to think it's a helpful, organized kind of crazy. Right?

Weekend Catch Up

We had big plans to attend the Oakland A's at home in their last spring training game, but pouring rain changed our course. As my mother would say, "I'm not a mudder." I don't appreciate rain at sporting events.

I wasn't too bummed though, because there were all kinds of thing on our to-do list this weekend. Some were fun, like getting Mr. McC a new toy he's been lusting after. Some not so fun, like writing checks to the IRS. Some just absolutely necessary ... like laundry.

Asparagus & Couscous

It may be raining out, but spring is in the air. After a morning of errands in my rain boots, I wanted a fresh and fast lunch option. This Skinnytaste recipe combines a few of my favorite spring menu items and came together in about 10 minutes.


Serves 2
1 cup cooked pearl couscous
8-10 asparagus spears, tough ends trimmed
1/2 cup grape tomatoes, quartered
1/8 cup red onion, minced
1/2 garlic clove, minced
1/2 lemon, juiced
1 tablespoon extra virgin olive oil
2 tablespoons fresh parsley, minced
Kosher salt, to taste
Fresh cracked pepper, to taste

To make

Bring a large pot of salted water to a boil, add asparagus and cook until tender and bright green, about 3 minutes. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking.


Cook couscous according to package directions (usually about 1 cup couscous will need 1 1/2 cups water and takes 10 minutes). Drain and place in a serving bowl, seasoned with salt and pepper.


Chop cooled asparagus it into small 1/2 inch pieces. Add the chopped asparagus, tomatoes, red onion, lemon juice, garlic, olive oil, parsley, salt and pepper to the bowl.

Ready to combine

Taste for salt and pepper and serve room temperature or chilled.

The results

I love pearl couscous. It's so delicate, so creamy. It was just lovely as a base for all these other veggie elements.


You could make this richer by cooking the couscous in a mix of white wine and chicken stock, or by adding butter. Mmmm.

But it doesn't really need it. This lightened up version has plenty of flavor for a healthy lunch. It was a great way to start my weekend cooking resurgence!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina