Ingredients
Units
Scale
- 3 tbsp couscous or bulgur
- 400 g/14 oz green asparagus (about 25 pieces)
- 4 scallions
- 1 avocado
- 3 cups of arugula
- 1/3 cup of fresh mint
- 1/3 cup of garden cress
- 1/3 cup of parsley
- 2 lemons, juice
- 1 tbsp olive oil (optional, I prefer to keep it oil-free)
- salt, pepper
Instructions
- Place couscous or bulgur in a large bowl and add about 6 tablespoons of warm water. Cover, let stand 5 minutes, then fluff with a fork.
- Meanwhile cut asparagus into bite size pieces and heat a nonstick pan over high heat. Add asparagus, season with salt and pepper, and cook for 4-5 minutes.
- Chop scallions, arugula, parsley and mint, slice avocado thinly and add to couscous/bulgur. Add cooked asparagus, garden cress, lemon juice and olive oil, if using, then season with salt and pepper.
- Mix well and serve immediately or chilled. Enjoy!
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Salad
- Cuisine: Vegan