Asparagus, Spinach & Couscous Salad

Warm Asparagus, Spinach & Couscous Salad

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Person Icon for Serving Size 4 servings

This lemony vegan warm asparagus, spinach, and couscous salad makes for an easy weeknight dinner with a lot of flavor. The asparagus is slow roasted, which brings out its natural sweetness, and the couscous...


    3 tablespoons olive oil, divided
    1 bunch asparagus, cut into 1-inch pieces
    ½ small yellow onion, diced
    1 cup Israeli couscous
    1½ cup chopped spinach
    1 medium red bell pepper, diced
    1 tablespoon lemon juice
    1 teaspoon grated lemon peel
    Salt and black pepper, to taste

Nutrition Facts


281 cals


11 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

8 g


39 g


3 g


5 g


8 g


383 mg


  1. Preheat oven to 350°F. Line a half baking sheet with parchment paper
  2. Toss asparagus in 2 tablespoons of the olive oil and spread in a single layer on the small baking sheet. Season to taste with salt and pepper. Roast uncovered for fifteen minutes, or until tender.
  3. In a small saucepan, heat the remaining tablespoon olive oil over medium-low heat until it begins to shimmer. Add diced onion and pinch of salt. Cook, stirring often, until soft and translucent.
  4. Add Israeli couscous to saucepan and stir to coat in oil. Adjust heat to medium-high and cook until couscous begins to darken, about 5 minutes.
  5. Add 1½ cup water and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer 15 minutes, or until tender.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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