Grilled Asparagus Salad with Cilantro Dressing
Smoky grilled asparagus, sweet bell peppers and chewy couscous are married with an herby tart dressing
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
For the Salad
- 1 pound asparagus trimmed
- 1 each red bell pepper
- 8 oz pearl couscous
For the Dressing
- 2 cup cilantro
- 1 each scallion
- 1 clove garlic
- 1/4 cup olive oil
- 2 Tablespoons vinegar of choice
- 1/4 cup lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon salt
- 1 teaspoon cumin
For the Salad
Preheat the grill.
Wash and trim the woody ends of the asparagus. Toss the asparagus and bell pepper in olive oil, and season with salt and pepper.
Grill the pepper and asparagus until slightly charred and starting to soften. Set aside to cool.
Cook the pearl couscous according to the package directions. Drain and set aside to cool.
Cut the cooled asparagus and bell pepper into bite sized pieces. Toss the vegetables, pearl couscous and half of the dressing together. Add salt and pepper, to taste.
Serve with the remaining dressing. As the salad sits it will absorb the dressing, and the flavor will dull, so adding extra at serving will boost the flavor.
The dressing is a great way to use cilantro stems. They're packed with the same flavor, and the food processor or blender will break down any woody texture.
Is cilantro not your thing? Substitute with an equal amount of basil, parsley or mix of the two.