Texas de Brazil Copycat Couscous Salad with Asparagus
Texas de Brazil Copycat Couscous Salad with Asparagus
Ingredients
For the Couscous
- 1 1/2 cups chicken broth
- 1 cup couscous, uncooked
For the Salad
- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 cup asparagus, blanched and finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 cup chickpeas, rinsed and drained
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring the chicken broth to a boil in a small saucepan. Once boiling, remove from heat and stir in the couscous. Cover the saucepan and let it sit for 5 minutes, or until all the liquid is absorbed. Fluff the couscous with a fork and set aside to cool completely.
⏱️ 10 min
- 2
While the couscous is cooling, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, granulated sugar, garlic powder, salt, and black pepper until well combined.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled couscous, diced red bell pepper, yellow bell pepper, blanched and diced asparagus, red onion, chopped fresh parsley, chopped fresh mint, and rinsed chickpeas.
⏱️ 5 min
- 4
Pour the prepared dressing over the couscous and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min
- 5
Cover the bowl and refrigerate the couscous salad for at least 30 minutes to allow the flavors to meld.
⏱️ 30 min
- 6
Before serving, give the salad another gentle toss and adjust seasoning if necessary. Serve chilled.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Texas de Brazil Copycat Couscous Salad with Asparagus
For the Couscous
- 1 1/2 cups chicken broth
- 1 cup couscous, uncooked
For the Salad
- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 cup asparagus, blanched and finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 cup chickpeas, rinsed and drained
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring the chicken broth to a boil in a small saucepan. Once boiling, remove from heat and stir in the couscous. Cover the saucepan and let it sit for 5 minutes, or until all the liquid is absorbed. Fluff the couscous with a fork and set aside to cool completely.
⏱️ 10 min - 2
While the couscous is cooling, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, granulated sugar, garlic powder, salt, and black pepper until well combined.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled couscous, diced red bell pepper, yellow bell pepper, blanched and diced asparagus, red onion, chopped fresh parsley, chopped fresh mint, and rinsed chickpeas.
⏱️ 5 min - 4
Pour the prepared dressing over the couscous and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min - 5
Cover the bowl and refrigerate the couscous salad for at least 30 minutes to allow the flavors to meld.
⏱️ 30 min - 6
Before serving, give the salad another gentle toss and adjust seasoning if necessary. Serve chilled.
⏱️ 3 min