Asparagus & Sun-Dried Tomato Couscous

I love asparagus, and pairing it with sun-dried tomatoes and fresh herbs makes it even better! I was craving asparagus and although I can eat a bunch of asparagus just steamed with lemon juice and garlic as a meal all by itself, but I decided to do something a little different with it with other flavors I was wanting, like sun-dried tomatoes and dill. It turned out so delicious that I had to share!

Asparagus & Sun-Dried Tomato Couscous


  • 4 c water
  • 2 c Israeli couscous
  • 2 cloves garlic, minced
  • 4 whole sun-dried tomatoes in oil, diced
  • 2-3 c asparagus, chopped
  • 1 c scallions, green parts only, chopped
  • 12 large leaves fresh basil, cut into strips (chiffonade)
  • 3 tbsp fresh dill
  • S & P
  • Dressing:

  • 4 tbsp sun-dried tomatoes in oil
  • 2 tbsp lemon juice


  1. Boil water in sauce pan over med-high heat. Add Israeli couscous and let simmer until water is absorbed and couscous is cooked, about 10 minutes.
  2. Meanwhile, heat skillet, add sun-dried tomatoes with a little bit of the oil, garlic, asparagus and let cook for about 3-5 minutes, until asparagus starts to get soft and garlic is fragrant. Add scallions and mix in, let cook about 1 minute. Remove from heat.
  3. Add asparagus mixture to couscous and mix together. Add herbs and mix in.
  4. Make dressing: Add sun-dried tomatoes and lemon juice in blender and blend until smooth.
  5. Add dressing to couscous mixture. Add S & P to taste. Serve warm or set in fridge to cool. Stays good in fridge for 3-4 days.


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