Israeli Couscous Summer Salad with Lemon, Asparagus, and Tomatoes

Here's a refreshing and satisfying meal perfectly suited for the hot summer months to come!  Serve at room temp, or better yet, after it has chilled for a couple hours.

Ingredient List:

*Israeli Couscous (1 Cup)

*Juice of 1 Lemon

*Chopped Asparagus (10-14 stalks or so) 

*Diced Tomatoes - About half a pint package of whatever looks best (I used San Marzanos). 

*1 Zucchini, chopped

*1/2 Yellow Onion, diced

*2-3 Cloves of Garlic, minced

*Olive Oil

Recipe:

First, cook your couscous.  Sauté your diced onion in a bit of oil, until translucent.  Add your dry couscous and let it turn golden.  Then add 2 Cups of water.  Bring to a boil, then cover and simmer until water is absorbed (about 10-12 minutes).  Remove from heat, stir, and set aside to cool.

Now, sauté your asparagus and zucchini in a bit of oil along with the garlic.  I like this best al dente, so take care not to cook these too long.  When the asparagus is bright green and the zucchini is a bit soft in the center, turn off heat.  

In a large bowl, mix the sautéed veggies with the couscous, and add in your tomatoes and lemon juice.  Season with salt & pepper to taste, and enjoy!  

If you can stand to wait, it really does taste great chilled!  And, if it seems a bit dry, just add a bit more olive oil and lemon juice.  

Additions:

Add some frozen peas or edamame along with (or in place of) the other green veggies.

Top with some cotija or feta cheese.

Add fresh basil if you've got it!

Bell peppers of any color would be lovely and would also add a great source of Vitamin C.

Marinated artichokes and/or olives would be great in here too!

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