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Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Place the cut asparagus pieces on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon of black pepper. Toss to coat evenly. Roast for 8-10 minutes, or until tender-crisp.

While the asparagus roasts, prepare the couscous. In a medium saucepan, combine 1 cup of uncooked couscous, 1 teaspoon of olive oil, and 2 cups of bone broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 5 minutes, or until the liquid is absorbed and the couscous is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the couscous cooks, chop the green onions and fresh basil. If your almonds are not pre-toasted, toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully to prevent burning.

Prepare the Zesty Lemon Vinaigrette: In a small bowl or measuring cup, whisk together 1/2 cup of olive oil, 2 tablespoons of honey or maple syrup, 2 teaspoons of minced garlic, 2 tablespoons of fresh lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined and emulsified.

In a large salad bowl, combine the cooked couscous, roasted asparagus, chopped green onions, chopped fresh basil, arugula, drained and rinsed chickpeas, toasted sliced almonds, and crumbled feta cheese.

Pour the prepared Zesty Lemon Vinaigrette over the salad ingredients. Toss gently but thoroughly to ensure all ingredients are evenly coated. Serve warm or chilled.


Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Place the cut asparagus pieces on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon of black pepper. Toss to coat evenly. Roast for 8-10 minutes, or until tender-crisp.

While the asparagus roasts, prepare the couscous. In a medium saucepan, combine 1 cup of uncooked couscous, 1 teaspoon of olive oil, and 2 cups of bone broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 5 minutes, or until the liquid is absorbed and the couscous is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the couscous cooks, chop the green onions and fresh basil. If your almonds are not pre-toasted, toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully to prevent burning.

Prepare the Zesty Lemon Vinaigrette: In a small bowl or measuring cup, whisk together 1/2 cup of olive oil, 2 tablespoons of honey or maple syrup, 2 teaspoons of minced garlic, 2 tablespoons of fresh lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined and emulsified.

In a large salad bowl, combine the cooked couscous, roasted asparagus, chopped green onions, chopped fresh basil, arugula, drained and rinsed chickpeas, toasted sliced almonds, and crumbled feta cheese.

Pour the prepared Zesty Lemon Vinaigrette over the salad ingredients. Toss gently but thoroughly to ensure all ingredients are evenly coated. Serve warm or chilled.
