Cold Couscous Summer Salad
1 ½ cups uncooked couscous
2 cups water
½ teaspoon salt
½ cup rice vinegar
2 tablespoons canola oil
1 tablespoon honey
2 teaspoons lemon juice
1 teaspoon kosher or sea salt (3/4 teaspoon if table salt)
½ teaspoon sesame oil
pinch of ground black pepper
8 asparagus spears, cut into 1 inch diagonals
½ medium onion, chopped
1 cup grape tomatoes, halved
½ cup frozen peas, thawed
½ cup frozen corn, thawed
3 scallions, white and green parts, sliced diagonally
2 tablespoons chopped cilantro or parsley
In medium sauce pan, bring water and ½ teaspoon salt to boil, add couscous and stir, cover for 5 minutes. Fluff with fork and cool to room temperature.
In small bowl, whisk together rice vinegar, oil, honey, lemon juice, salt, sesame oil and pepper, until well blended.
In small sauté pan over medium heat, sauté asparagus and onion in 1 teaspoon oil (or use non-stick cooking spray) until onion is translucent but not browned. Cool.
In large bowl, mix together couscous, asparagus, onions, tomatoes, peas, corn, scallions and cilantro. Whisk dressing again and pour over couscous mixture. Mix all ingredients well. Chill in refrigerator. Stir again before serving.
Optional ingredients: You can also include ¼ cup sunflower kernels, 3 tablespoons toasted sesame seeds or ¼ cup toasted, slivered almonds. Stir in right before serving.